Beetroot & Celeriac Oat Gratin

Thu, 7 January 2021

Serves 4

Ingredients:

- 250ml cream

- 150ml vegetable stock

- 3 garlic cloves, minced

- 1 tsp ground nutmeg

- 100g parmesan

- 200g spinach or leafy greens

- 300g raw beetroot, thinly sliced

- 300g raw celeriac, parsnip or carrot; thinly sliced

- 1 x 400g tin green lentils, drained and rinsed

- 3 x chicken breasts, boiled and shredded

- 50g walnuts, roughly chopped

- 50g oats                              

- 50g Cashel blue or feta cheese

 

Method:

1.      Heat the cream, stock, garlic, nutmeg and parmesan together in a saucepan and reduce by one third in volume.

2.      Remove from the heat and stir the spinach through before seasoning with salt and pepper.

3.      Spread half of the beetroot slices on the bottom of a large ovenproof dish followed by some of the cream mixture, lentils and chicken. Repeat with half of the celeriac slices. Continue until all the raw vegetables, lentils and chicken are used up. Top the last layer with the remainder of the cream mix.

4.      Place the walnuts and oats together in a bowl and crumble the cheese through until a breadcrumb type texture is created. 

5.      Sprinkle over the top before baking in the oven at 200°C/180°C fan/400°F for 45 minutes.