Root Vegetable & Potato Bake

I thought this might be a nice recipe to share with you all now that it’s coming up to the biggest dinner of the year – December 25th. These days everyone is looking to put their own individual twist on the classic meal and I thought this was lovely way to cook your vegetable and one of your many potato side dishes. Lets face it, there is always about 3 or 4 different types of potato sides on an Irish Christmas Dinner Table.

Now the only advice I can offer with this one is that you should only commit to it if you’re ready to slice all those veggies and not lose patience half way through. I used my Slicer Dicer so I didn’t have that worry – use one if you can, it will literally halve your preparationn time.

Christmas is such a special time of the year and I hope you all have some family or friends at your dinner table to share the day with. Hosting the Christmas Dinner is no easy feat, I have only done two in my lifetime so far and no matter how many helpers or time you give yourself, we all know it is a serious day of preparationn and timing accuracy.

I look forward to Christmas dinner in my family’s home so much every year, my mother always does such a stand out job. My sister and I missed a few Christmas’ over the past number of years from living abroad and it meant so much for us all to sit around together last year for the first time in 5 years.

With the Turkey and Ham usually being the main event, I’m sure many of you will agree that the side dishes that come with the meat are crucial and have to be delicious and plentiful. No amount of roast potatoes will ever be enough on the Christmas table 🙂

This veggie bake is rich and indulgent and has a great Christmas taste to it with the hint of nutmeg. Any root vegetables or potatoes can be used for this dish once they slice thinly for you and are suitable for baking, below can just be a serving suggestion.

I have a few more Christmas side dishes to share with you between now and the big day so keep an eye out if you feel like doing something a little different this year. You can also eat more of these sides too seen as they’re on the “clean” side 😉

Ingredients

2 Carrots
2 Rooster Potatoes
2 Parsnips
1 large Sweet Potato
2 cloves Garlic, crushed
300 grams White Sauce*
70 grams Parmesan, finely grated
½ Tsp. Ground Nutmeg
Salt & Pepper to taste

Method

Preheat the oven to 190 Degrees Celsius.
Rinse and peel, top and tail your vegetables accordingly.
Using a good, sharp vegetable knife or a vegetable slicer (love mine), thinly slice each of your root vegetables.
Grease a medium sized oven dish and layer up all of your root vegetable slices.
Prepare your white sauce as directed in whatever recipe, jar or packet you are using.
Here are a few ways to make your own white sauce;

White Sauce:

https://clodaghscountertopblog.wordpress.com/2016/05/27/zucchini-lasagne/

There are a few white sauce alternatives you can use in this recipe. I also found this great link from another blogger’s website for lots of other white sauce ideas;

https://www.thehealthychef.com/2013/04/white-sauce-10-ways/

Just before you finish the white sauce, stir in the nutmeg, crushed garlic and desired seasoning.
Pour the white sauce over the layered root vegetables making sure it reaches all the corners of the dish.
Sprinkle the parmesan on the top.
Add the dish to the middle shelf of the oven and bake for 30-35 minutes or until the vegetables are cooked and the top layer is golden brown.
Serve the bake as a side dish to any main meat, poultry or otherwise and maybe some steamed greens.
This veggie bake is really rich and creamy and such a good comfort food, It works as a great accompaniment to roast chicken (that’s what I had it with) and I bet it would be a great festive side to serve up over the holiday season.
Enjoy All! xx

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