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

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 frying pan and a hob- and oven-proof casserole dish.

STEP 2

Thinly slice the cooked beetroot and baby potatoes, about 2 mm thick. Use a mandoline if you have one for even thickness. Place your frying pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the sliced beetroot and baby potatoes and sauté for 6–8 minutes, or until they start to brown at the edges.

STEP 3

In your casserole dish, mix together the roots gratin ragu and the tin of black lentils, including the liquid from the tin. Place over medium heat and gently bring to a simmer, then turn off the heat.

STEP 4

Once the beetroot and baby potato slices are ready, lay them over the lentil ragu. We recommend using tongs, as both the vegetables and sauce will be hot. Cover the dish with a lid or a sheet of kitchen foil, and bake in the oven and bake for 20 minutes.

After 20 minutes, remove the casserole dish from the oven and pour the miso bechamel over the top. Return it to the oven and bake for a further 10 minutes, or until the vegetables have crispy edges and the bechamel is golden in places.

• Alternatively, you can skip sautéing the sliced root vegetables (STEP 2) and warming up the ragu (STEP 3) and simply bake the gratin longer in the oven. Combine the roots gratin ragu sauce with the black lentils in a casserole dish, then arrange the sliced vegetables on top. Drizzle with olive oil, cover, and bake for 35 minutes. Remove the cover, pour over the miso bechamel, and bake for a further 10 minutes, or until the bechamel is golden. 

STEP 5

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