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