Festive Root Vegetable Gratin with White Beans and Rosemary

A festive oven gratin made with sweet potatoes, parsnips and white beans, flavored with rosemary, thyme and lemon, topped with a crisp Parmesan and almond crust. A hearty vegetarian Christmas dish that comes to the table with olive oil and plenty of vegetables.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 300 g Sweet potatoes
• 200 g Parsnips
• 1 pc Red onion
• 2 pc Garlic cloves
• 1 can White beans (drained weight about 240 g)
• 3 tbsp Olive oil
• 2 pc Rosemary sprigs
• 4 pc Thyme sprigs
• 1 pc Lemon (juice and grated zest)
• 150 ml Water
• 1 pinch Nutmeg, grated
• 40 g Parmesan, freshly grated
• 30 g Sliced almonds
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C (conventional heat, top and bottom) and lightly grease a small baking dish with olive oil.
2. Peel the sweet potatoes and parsnips and slice them into about 3 mm thick rounds using a mandoline or knife. Cut the onion into thin rings and finely chop the garlic.
3. Rinse the white beans in a sieve and let them drain.
4. Layer half of the vegetable slices overlapping like roof tiles in the dish, scattering the onion rings, beans and garlic in between.
5. Strip the rosemary and thyme leaves from the stems, finely chop them and mix with the grated lemon zest, salt, pepper and nutmeg. Sprinkle half of this over the layers and drizzle with 2 tbsp olive oil.
6. Arrange the remaining vegetable slices on top and pour the water over. Cover with aluminum foil and bake for 35 minutes.
7. Remove the foil. Mix the Parmesan, sliced almonds and the remaining herbs, spread evenly over the gratin and bake for another 15 to 20 minutes until golden brown and the vegetables are tender.
8. Let the gratin rest briefly, drizzle with a little lemon juice and serve warm.