Gratin Tricolore und 25 % Hack oben

Name: Gratin Tricolore und 25 % Hack oben
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 350 g Parsnips; 350 g Carrots; 350 g Red prayers; 75 g Hazelnut kernels; 3 Branch/s Rosemary; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper, sugar; 250 g mixed mince; 40 g Parmesan (piece); 200 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

parsnips, carrots and beets? The big shopping in the oven - with cream icing, crunchy mince and Parmesan cheese - will be a hit

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

350 g Parsnips
350 g Carrots
350 g Red prayers
75 g Hazelnut kernels
3 Branch/s Rosemary
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper, sugar
250 g mixed mince
40 g Parmesan (piece)
200 g Whipped cream

Directions

1
Peel and wash parsnips and carrots and cut them into long sticks. Peel beetroot (caution, it stains strongly! Wear disposable gloves) and cut it first into slices, then into sticks. Roughly chop the nuts. Wash rosemary, dab dry, pluck needles and chop.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Mix vegetables separately with 1 tablespoon of oil, 1⁄3 nuts and rosemary. Season with salt, pepper and 1 pinch of sugar. Arrange the vegetables side by side on a small tray. Bake in the oven for 20-25 minutes.
3
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat until crumbly. Season with salt and pepper. Grate the Parmesan finely.
4
Remove the baking tray, pour cream over it and spread minced meat and parmesan cheese on top. Bake in the hot oven for about 10 minutes.
5
TIP: For a nice colour gradient, dribble the cream over the centre of the vegetables, keep the mould straight when taking it out and try not to tilt it when applying it.