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Root vegetable gratin

This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.


  • 2 large red skin potatoes
  • 2 carrots, peeled
  • 2 parsnips, peeled
  • 2 red onions
  • 1 sweet potato or cylinder part of butternut squash, peeled
  • 2 beetroots, peeled
  • 4 cloves garlic, sliced
  • Handful of sage and rosemary leaves (remove stalks)
  • 4 tablespoons olive oil
  • 2 tablespoons fine polenta
  • 1.5 teaspoons flaky sea salt
  • 1 teaspoons freshly ground black pepper


  1. Preheat oven to 200C/Gas 6.
  2. Slice the vegetables into even discs using a mandolin or the thinnest setting on a Magimix. If using a mandolin you will be slicing for twenty minutes so meditate!
  3. Layer the slices into a gratin dish, standing up, packed in together, alternating the colours of vegetables. Get creative – it’s Christmas.
  4. Push the garlic, sage and rosemary leaves in between the vegetable discs.  Drizzle with olive oil, sea salt and polenta.
  5. Bake for 1 hour until cooked with crispy tops.

Additional notes

Photography by Chelsea Bloxsome and recipe by Nav Juty for Made In Hackney.

Download the PDF version of this recipe here.

Contribution by:

Made in Hackney
Eating Better alliance member
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Made In Hackney is a plant-based cookery school which also provides free nutritious meals to households struggling for food.

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