Oven dish
Large
colour: Sage green
Dimensions 37 cmx28 cmx6,5cm Cap:2,6L
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Description
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Features
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Maximum temperature: 270°C
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Minimum temperature: -20°C
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Strong thermal shock resistance
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Oven safe
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Microwave safe
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Fridge safe
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Freezer safe
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Dishwasher safe
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Not suitable on hobs
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Product details
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Usage tips
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Ingredients
2
- 250g sweet potatoes
- 1 medium parsnip(s)
- 2 small raw beetroot
- 100g thick double cream
- 50g grated Parmesan cheese
- 1/2 garlic clove(s)
- 2tsp dried parsley
- Fine salt and freshly ground black pepper
Utensils
Recipe
Preheat the oven to 180°C (fan 160°C).
Peel the sweet potatoes, parsnips, and beetroot. Slice them into thin, even rounds using a mandoline or a sharp knife. Place each type of vegetable into a separate bowl.
In a jug or small bowl, mix the cream with a little salt and pepper.
In each vegetable bowl, add one-third of the creamy mixture, 1 tsp parsley, and a portion of the Parmesan. Toss well to coat the slices.
Rub the cut side of the garlic clove over the base of an ovenproof dish, then sprinkle in a little Parmesan and parsley for extra flavour.
Arrange the vegetable slices upright in the dish, alternating colours for a pretty layered effect. Press them down gently so they stay in place.



























