Pancetta and root veggie gratin

4

Ingredients

  • 100g thin pancetta rashers, snipped into small pieces
  • 1 onion, thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 200g peeled sweet potato, coarsely grated
  • 2 carrots, peeled and coarsely grated
  • 200g peeled swede, coarsely grated
  • 1-2 tsp olive or rapeseed oil
  • 1 large leek, sliced into rounds
  • 150g courgette, coarsely grated
  • 170g low-fat soft cheese
  • 100g mature cheddar, grated
  • 2 tsp chopped parsley
  • Salt and pepper
Root veggie gratin Liz Earle Wellbeing

Traybakes are perfect for chilly nights. Quick to prepare, super- tasty and, at around 500 kcals per portion, this dish is a lighter way to keep us nourished and full.

Method

  1. Fry the pancetta until crispy in a large frying pan, then remove from the pan with a slotted spoon and blot dry on kitchen paper.
  2. Add the onion and garlic to the pancetta fat and fry for 5 minutes until soft. Turn your grill on at this point if it takes a while to warm up.
  3. Tip the grated sweet potato, carrot and swede into the onion and garlic mixture, and fry on a high heat for 5 minutes, stirring often. If it looks too dry, add 1-2 tsp of oil. Finally, add the sliced leek and grated courgette and fry on a medium-high heat for 15-20 minutes until cooked, stirring frequently.
  4. Pour the vegetables into a shallow ovenproof gratin dish and stir in the soft cheese before seasoning well with salt and black pepper. Gently fold in the pancetta.
  5. Smooth flat, sprinkle with grated cheddar and place under the hot grill for 5-10 minutes or until beautifully golden.
  6. Scatter with chopped parsley and serve immediately with a bitter salad of chicory or radicchio.

 

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