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Sweet Potato, Celeriac, Parsnip & Potato Gratin

SERVES
6
COOK TIME
1.25
PREP TIME
30
DIFFICULTY
Easy
Tags Celeriac, Side dish, Sweet Potato
Collections Winter

INGREDIENTS

  • 60 g melted butter
  • 3/4 cup sour cream
  • 1/2 cup chicken consommé
  • 1 medium brown onion peeled & finely sliced
  • 1 clove garlic peeled crushed
  • 2 tsp lemon thyme leaves
  • 1/4 tsp nutmeg
  • Sea salt and freshly ground black pepper
  • 150 g sweet potato, peel & thinly sliced
  • 150 g celeriac, peeled & thinly sliced
  • 150 parsnip, peeled & thinly sliced
  • 150 potato, peeled & thinly sliced
  • 1 cup fresh sourdough breadcrumbs
  • 2 tsp chopped parsley
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
Print Recipe
sweet potato, celeriac, parsnip & potato gratin
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin
    & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth.
    Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
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