Root vegetable gratin with chèvre and walnuts
Prep time: 60 minServes: 4
Pairs with
The creaminess of chèvre and sweetness of root vegetables suit a medium white or light rosé.
Ingredients
- 400 g potatoes
- 200 g parsnips
- 200 g carrots
- 150 g chèvre
- 300 ml cream
- 2 garlic cloves
- 80 g walnuts
- Thyme
- Salt and pepper
Method
- 1Preheat oven to 180°C. Peel and thinly slice root vegetables. Layer in a buttered dish with crumbled chèvre and thyme. Heat cream with pressed garlic, salt, and pepper — pour over. Top with walnuts. Bake 45 min covered, remove foil for last 15 min.