Vegetable rösti gratin


Total time: 40m
Preparation Time: 15m

Servings
For 4 people


Nutritional Information

Contains 636 Kcal, 33g Protein, 45g Carbohydrates, 35g Fat


Ingredients

  • To chop the vegetables
  • 800 g waxy potatoes, coarsely grated
  • 200 g carrots, coarsely grated
  • 200 g raw beetroot, coarsely grated
  • 2 tbsp olive oil
  • 300 g squash (e.g. butternut), coarsely grated
  • 1 tsp sea salt
  • 200 g celeriac, coarsely grated
  • a little pepper
  • To bake
  • 8 slices raclette cheese (approx. 400 g)
  • a little sweet paprika
  • 1 tbsp thyme leaf

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Instructions

  • To chop the vegetables

    In a bowl, mix the potatoes with all the other ingredients up to and including the pepper, spread onto a baking tray lined with baking paper.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven and scatter the cheese on top. Return to the oven and bake for approx. 10 mins. Remove, season. Sprinkle with thyme.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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