Winter vegetable gratin

ingredients

• White sauce

  • 40 gram butter
  • 1/3 cup (35g) plain flour
  • 2 1/2 cup (625ml) milk
  • pinch ground nutmeg

• Winter vegetable gratin

  • 3 medium (600g) potatoes
  • 1 large (450g) swede
  • 1 large (500g) kumara
  • 2 medium (240g) carrots
  • 3/4 cup (60g) finely grated parmesan cheese
  • 3/4 cup (35g) stale breadcrumbs

method

• Winter vegetable gratin

  • 1

    Preheat the oven to 200°C (180°C fan- forced). Grease a 1.5 litre (6 cup capacity) ovenproof dish.

  • 2

    To make white sauce: Melt butter in a medium saucepan, add the flour; cook, stirring, for 1 minute. Remove from heat, gradually stir in milk; cook, stirring, until sauce boils and thickens. Stir in nutmeg. Season with salt and freshly ground black pepper.

  • 3

    Using a sharp knife or mandolin, slice vegetables thinly; pat dry with paper towel.

  • 4

    Layer potato slices in dish; pour a third of the white sauce over potato slices. Layer carrot, another third of white sauce, then swede, remaining sauce and kumara.

  • 5

    Bake gratin, covered with foil, for about 1 1/2 hours or until vegetables are tender. Top with combined cheese and breadcrumbs: bake, uncovered, for a further 20 minutes or until top is browned. Stand for 10 minutes before serving.

notes

Suitable to freeze. Not suitable to microwave. Kumara is the Polynesian name for orange sweet potato. It has a sweet nutty flavour and a soft texture children love, which makes it a good alternative to pumpkin. It also has a low GI rating, giving a long slow release of energy. Choose firm, heavy sweet potatoes with a deep colour. Store in a cool, dark, dry place for up to 1 week.