preparation
- Preheat oven to 180 degrees.
- Cut the fennel in half and slice
- Peel the beetroot, cut them in quarters
- Put the vegetables in a bowl and mix with olive oil, salt and pepper and spread on a sheet of baking paper.
- Bake in the preheated oven for 15-20 minutes.
- In the meantime, blitz the breadcumbs, cashews, ginger and orange peel in the mixer. Add rapeseed oil.
- Place the oven vegetables in a gratin dish. Knead the crumble briefly and spread evenly on the vegetables.
- Cook in the oven for 5 minutes before serving.
Karen A Fowkes
Wow just reading a review of your restuarant in Vegan Food &Living. I love it that you give out recipes on your website, you obviously have nothing to hide and are worth visiting
Margaret
Thanks so much for the recipes. I at at Hiltl last month and loved the food, am getting ready to try this gratin. I'm guessing that the beetroot you are referring to has already been cooked, perhaps it is purchased that way. A raw beet quartered would not be tender in 20 minutes, certainly not the large ones we get in the States. So I bake mine first.