Preparation:
Preheat the oven to 180°C (350°F).
Peel the beetroot, parsnips and sweet potatoes. Slice thinly using a mandolin or a sharp knife.
Rub the garlic cloves into a gratin dish and then grease generously with
butter. In a saucepan, combine the cream and milk. Add a pinch of nutmeg, salt and pepper. Heat over a low heat without boiling.
Arrange a layer of beetroot slices on the bottom of the dish, then a layer of parsnips and finally a layer of sweet potatoes. Repeat until all the vegetables are used.
Baked Garlic Parmesan Fries
Eight Must-Have Ingredients for Growing Great Tomatoes Fast:
Discover the Wonders of Pineapple Skin Drink for Your Bones and Joints
She Couldn’t Walk—Now She Runs Like a Little Girl! Just 1 Tablespoon of This Carrot Remedy!
Your Towels Could Be a Hidden Health Risk – Without You Even Knowing It!
Most are missing out. 20 top foods and which body part is supported
Pour This into Your Geraniums Immediately to Stop Yellow Leaves, Boost Bloom Health, and Revive Weak Flowers
A Miracle Oil for Anti-Aging: Coffee Oil That Reduces Wrinkles More Effectively Than Botox!
How To Make Kentucky Butter Cake Cookies