Root vegetable and chick pea gratin


1 (200 grams) orange kumara, peeled and cut into bite sized pieces

1 (100 grams) parsnip, diced into bite sized pieces

2 (200 grams) carrots, diced into bite sized pieces

2 (200 grams) potatoes, diced into bite sized pieces

2 (200 grams) red onions, sliced into eighths

1 tin (400 grams) chick peas, rinsed and drained well

2 slices of nut and seed bread (like Vogel’s), cut into small 1 centimetre squares

1 cup of grated, melting cheese like Colby or Egmont

2 tablespoons olive oil

40 grams butter

2 tablespoons plain white flour

1 cup of milk

½ tablespoon hot English mustard

A couple of pinches of chilli flakes (optional)

Salt to taste

A few good grinds of pepper


Preheat oven to 180 degrees Celsius. Place prepared vegetables and chick peas in a single layer on a large oven tray. Use your hand to mix in the olive oil, salt and pepper. Roast for 25 to 30 minutes.

Meanwhile, melt butter in a medium sized saucepan and then add the flour. Cook for 2-3 minutes until pale golden and has a sandy texture. Gently add the milk a little at a time, stirring vigorously to avoid lumps. Once it starts to coat the back of the spoon, remove from heat, stir in the mustard and cheese. Mix to combine.

If you are going to be using the chilli flakes, you can add them to the tray of vegetables otherwise simply spoon over the sauce onto the vegetables. Dot with the bread cubes.

Grill for a further 5 minutes until bubbling. Serve hot.

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