Root Veggie Gratin with Blue Cheese

Name: Root Veggie Gratin with Blue Cheese
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 2 garlic cloves; 80 g shallot; 20 g olive oil; 250 g water; 1 Tbsp vegetable stock paste; 150 g blue cheese; 30 g plain flour; 50 g unsalted butter; 80 g double cream; 1 tsp ground white pepper; 2 pinches ground nutmeg; 400 g waxy potatoes; 400 g parsnips; 400 g sweet potatoes; 50 g walnut halves; 2 Tbsp honey

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Zubereitung 30 Min

Gesamt 1 Std. 30 Min

4 portions

Zutaten

garlic cloves
2
shallot halved
80 g
olive oil
20 g
water
250 g
vegetable stock paste homemade
1 Tbsp
½ vegetable stock cube (for 0.5 l), crumbled
blue cheese (eg. Gorgonzole, Roquefort), cut in pieces
150 g
plain flour
30 g
unsalted butter cut in pieces
50 g
double cream
80 g
ground white pepper
1 tsp
ground nutmeg
2 pinches
waxy potatoes peeled, thinly sliced (approx. 2-3 mm)
400 g
parsnips peeled, thinly sliced (approx. 2-3 mm)
400 g
sweet potatoes peeled, thinly sliced (approx. 2-3 mm)
400 g
walnut halves
50 g
honey
2 Tbsp