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🍽️ Vegan Root Vegetable Gratin with Horseradish

430 kcal · 30 min · 4 servings

Vegan Root Vegetable Gratin with Horseradish Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Take the beetroot out of the pack and let it drain well.
  3. 3. Slice the beetroot into thin rounds.
  4. 4. Peel the potatoes and wash them thoroughly.
  5. 5. Slice the potatoes into thin rounds.
  6. 6. Peel the parsnips and cut off the hard ends.
  7. 7. Slice the parsnips into thin rounds.
  8. 8. Peel the carrots and cut off the ends.
  9. 9. Slice the carrots into thin rounds.
  10. 10. Grease a baking dish with some fat.
  11. 11. Place the beetroot slices in the dish.
  12. 12. Place the potato slices side by side in the dish.
  13. 13. Place the carrot slices side by side in the dish.
  14. 14. Place the parsnip slices side by side in the dish.
  15. 15. Make sure the vegetables are arranged by type and fanned out.
  16. 16. Put the vegan spread natural into a bowl.
  17. 17. Pour the oat drink barista into the bowl.
  18. 18. Add the horseradish to the bowl.
  19. 19. Mix everything well with a whisk.
  20. 20. Season the cream with salt.
  21. 21. Season the cream with pepper.
  22. 22. Pour the cream over the vegetables in the dish.
  23. 23. Place the gratin in the oven.
  24. 24. Bake the gratin for about 40 minutes.
  25. 25. Carefully take the gratin out of the oven.
  26. 26. Wash the chives.
  27. 27. Shake the chives dry.
  28. 28. Cut the chives into fine rings.
  29. 29. Serve the root vegetable gratin on plates.
  30. 30. Garnish the dish with the chive rings.
  31. 31. Serve the gratin hot.

Nutrition per serving