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  • Carrots, Beetroot and Leeks Gratin

Carrots, Beetroot and Leeks Gratin

12 Ingredients
60 Min
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Ingredients(4 people)
400 g leeks (white parts only)
1 l boiling water
500 g carrots
500 g raw red beetroot
3 garlic cloves
3 spring onions
3 tbsp olive oil (± 45 ml)
6 parsley springs
50 g breadcrumbs
30 g hazelnut powder
salt and pepper
2 tbsp shoyu or soy sauce (± 30 ml)
1
Step

Preheat the oven to Th 7-8 / 220°c in fan assisted mode.

2
Step

Cut the white part of the leeks in 2 cm pieces (green part can be kept for a soup). Place the leeks in the UltraPro 2L, pour 1L boiling water on it, cover and allow to stand for 10 min. then drain.

3
Step

Peel the carrots and cut them in 1 cm slices. Peel the beetroots, cut in ±2 cm dices then rinse and dry them on paper towel.

4
Step

Peel the garlic cloves, cut them in halves and remove the green core. Cut the spring onions in 2.

5
Step

Add the carrots, beetroots, 2 peeled garlic cloves and the spring onions to the drained leeks in the UltraPro. Drizzle with the olive oil and stir gently using the Silicone Spatula.

6
Step

Cover and bake for 40 min.

7
Step

Using the Smooth Chopper, chop the parsley leaves with the remaining garlic clove. Add the breadcrumbs, hazelnut powder, a pinch of salt and blend again.

8
Step

After cooking the vegetables for 40 min, add the shoyu, pepper and stir gently, then sprinkle with the contents of the Smooth Chopper.

9
Step

Bake uncovered for further 20 min. at Th 6-7 / 190°c.

BEETROOT can help the detoxification process by the liver. It contains substances that help stimulate liver function, which also has a role in purifying the blood

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