Rutabaga, Potato & Kale White Cheddar Gratin
with Hazelnut-Topped Salad
1040 cals
35 mins
Description
A rutabaga, a potato and some kale walk into a bar… A trio of hearty veggies are all set up to create the centrepiece of a sumptuous fall feast. You’ll boil the roots and chop the greens before lavishing them with some serious luxe. By that we mean béchamel-style sauce scented with thyme and sharpened up with white cheddar cheese. Assemble a side salad of kale and toasted hazelnuts in an apple cider vinaigrette and get ready for au gratin greatness.
Contains:
Milk, Sulphites, Hazelnuts, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
450g Potatoes
1 Shallot (or onion)
1 Bunch of thyme
½ Bunch of red kale
400g Rutabaga
15ml Apple cider vinegar
45g All-purpose flour
25g Hazelnuts
75g Grated cheddar
473ml Milk
10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Nutrition
Total fat | 58g |
Saturated Fat | 24g |
Sodium | 1700mg |
Total carbs | 108g |
Sugar | 29g |
Protein | 35g |
Fibres | 14g |