Grøntsagsfrikadeller – Danish vegetable patties
55 min · 568 calories
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Root vegetable gratin with white beans
Thinly sliced potato, celeriac, carrot and parsnip with white beans, baked in garlic-thyme milk under a little cheese: a complete Swedish vegetarian dinner with green salad.
75 min
in total
4
people
494
calories per serving
In one serving
- 22 g
- Protein
- 56 g
- Carbs
- 14 g
- Fat
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Ingredients
4
- 500 gPotato
- 300 gCeleriac
- 200 gCarrot
- 200 gPanais (translated from French)
- 480 gWhite bean
- 1 pcOnion
- 2 cloveGarlic
- 400 mlSemi-skimmed milk
- 50 gcrème fraîche
- 60 gEmmental cheese
- 1 tspThyme
- 1 pinchNutmeg
- 0.5 tspSalt
- 150 gMixed salad greens
- 0.5 pcCucumber
- 1 tbspRapeseed oil
- 1 tbspApple cider vinegar
Allergens
celerymilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/3Peel and thinly slice the root vegetables and onion. Warm the milk with crushed garlic, thyme, nutmeg and salt.
Layer the vegetables and drained beans in a dish, pour over the milk, dot with crème fraîche and scatter with grated cheese.
Bake 45–50 minutes at 200 °C until tender and golden. Serve with the salad dressed with oil and vinegar.
Chef's tips
- •A mandoline gives even slices that all cook at the same pace.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
