Vegetarian recipe – Root vegetable tatin, cheese sauce

Here is a very practical vegetarian recipe for the holiday season (it also works very well outside 😀) A crispy dough, melting root vegetables, accompanied by a creamy 3-cheese sauce.

Preparation time 10 minutes
Cooking time 35 minutes
  • 200 g carrot, cut into thin slices
  • 200 g Yam, cut into thin slices
  • 150 g turnip, cut into thin slices
  • 1 beet, cut into thin slices
  • 60 ml olive oil, divided
  • 1 clove garlic, crushed
  • 2 case agave syrup
  • 1 case thyme
  • 1 puff pastry

The sauce

  • 10 key liquid cream
  • 50 g goat cheese
  • 50 g emmental
  • 50 g gorgonzola

Prevents your screen from going to sleep

  • Preheat the oven to 180°C.

  • Put the vegetables in a salad bowl, add a little olive oil, garlic, salt, pepper and spread on the baking sheet covered with baking paper. Bake 15 minutes until tender.

  • Put the rest of the olive oil in a bowl, add the garlic, the agave syrup, the thyme, mix then spread over the bottom of a pie dish.

  • Place the vegetables in a single layer in the dish, then cover with the dough, prick it and bake for 20 minutes.

  • Meanwhile, prepare the sauce, putting all the ingredients to heat in a saucepan.

  • Carefully flip the pie and serve with the sauce.

You can make this recipe vegan, by replacing the sauce with a vegan cashew cream sauce, for example, a recipe for which you will find on practical-vegan.
calories: 724 calories (36%)Carbohydrates: 59 g (20%)Proteins: 15 g (30%)Lipids: 48 g (74%)Saturated fat: 15 g (75%)Polyunsaturated fats: 5 gMonounsaturated fats: 26 gCholesterol: 30 mg (10%)Sodium: 493 mg (21%)Potassium: 661 mg (19%)Fiber: 6 g (24%)Sugar : 17 g (19%)Vitamin A: 15912 UI (318%)Vitamin C : 19 mg (23%)Calcium: 262 mg (26%)Iron : 3 mg (17%)

The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.

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