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🍽️ Provencal-style Vegetable Gratin with Thyme Honey Drizzle

277 kcal · 30 min · 4 servings

Ingredients

• 400 g mostly waxy potatoes
• 2 parsnips (approx. 400 g)
• 2 thick carrots
• 75 ml vegetable broth
• 4 tbsp thyme honey
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 4 sprigs thyme

Instructions

1. 1. Preheat your oven to 200 degrees Celsius fan-assisted.
2. 2. Peel the potatoes, parsnips, and carrots.
3. 3. Slice the vegetables into very thin rounds or use a vegetable peeler.
4. 4. Layer the vegetable slices alternately in a heatproof baking dish.
5. 5. Pour the vegetable broth over the vegetables in the dish.
6. 6. Drizzle the honey and oil evenly over the top.
7. 7. Season everything with a pinch of salt and freshly ground pepper.
8. 8. Place the fresh thyme sprigs on top of the vegetables.
9. 9. Place the dish in the preheated oven and bake the gratin for about 60 minutes.
10. 10. Remove the dish occasionally and spoon the cooking juices over the vegetables.
11. 11. If the liquid has evaporated, add a little more vegetable broth as needed.

Nutrition per serving

• kcal: 277
• Protein: 3 g · Fett/Fat: 13 g · Carbs: 37 g