Rich Ragu & Roasted Roots Gratin, Topped With Crispy Potato, Beetroot & Creamy Miso Bechamel

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan. Take out a large casserole dish or an ovenproof dish.

STEP 2

Scrub the beetroot to remove any dirt from the skin. Then slice the beetroot, sweet potato, and potato, as thinly as possible, around 1.5-2 mm thick. Use a mandoline slicer if you have one. Toss the sliced vegetables in olive oil, salt and pepper in a bowl.

STEP 3

Drain the lentils, then add them to your casserole dish with the roots gratin ragu and give everything a good mix. Spread evenly to cover the base. Lay the sliced beetroot, sweet potato, and potato on top, so they are overlapping and covering the whole dish. 

We recommend alternating between three vegetables so you have an equal distribution of colours and textures. Stick to just one layer of root vegetables as if you add more, the dish may not cook properly. Root veg sizes vary, so you may have some left over which you can either roast separately alongside the gratin or enjoy in another meal

Pour the miso bechamel over the top and bake for 25-30 minutes or until the veg is tender with crispy edges and the bechamel is golden in places

STEP 4

To serve, divide the gratin between dishes. Finish with a sprinkle of salt and freshly ground black pepper to taste. Enjoy!