Denise says:

  • This is a wholesome and flavourful root vegetable gratin with white butter bean, bechamel sauce. It’s rich in nutrients and gut-friendly, seasonal ingredients to support your digestive health.
  • Preparation Time: 45 minutes   Cooking Time:  45 minutes            Serves: 12 people

Ingredients:

  • 450g sweet potatoes – peeled and thinly sliced
  • 350g parsnips – peeled and thinly sliced
  • 3-5 small beetroots – peeled and thinly sliced
  • ~
  • 400g x2 tinned butter beans – drained and rinsed
  • 150g yoghurt (Bio original plain yoghurt)
  • 300ml milk of choice
  • 2 tablespoons fresh thyme – stalks removed (save some sprigs for garnish)
  • 2 tablespoons fresh basil – roughly chopped
  • 2 tablespoons miso paste
  • 2 tablespoons plain flour
  • 4 large garlic cloves – minced
  • Salt and pepper to taste
  • 200g toasted cashew nuts – roughly chopped
  • Garnish:   Sprigs of fresh basil & fresh thyme

Method

  1. Preheat your oven to 180°C (350°F).
  2. In a blender or food processor, combine the drained butter beans, yoghurt, milk, fresh thyme, fresh basil and miso. Blend until smooth and creamy. Remove and stir in the flour. Season to taste.
  3. In a large baking dish, layer half of the root vegetables with the minced garlic. Pour half of the butter bean and yoghurt mixture over the vegetables, spreading it evenly.
  4. Add the remaining root vegetables on top in neat rows. Pour the remaining butter bean and yoghurt mixture over the second layer of vegetables, ensuring even coverage. Sprinkle the chopped cashews for a delightful crunch.
  5. Bake in the preheated oven for 25-30 minutes or until the gratin is golden brown and bubbling.
  6. Top with sprigs of fresh basil and fresh thyme just before serving.
Tagged in: autumn dining, Basil, Beetroot, butter beans, Cashew Nuts, dinner, English, Garlic, Lunch, Main course, miso paste, Parsnips, Sukkot, Sweet Potatoes, Thyme, Vegan main course, Vegetarian, yoghurt