Root Vegetable Gratin

They say "eat the rainbow", and we can't think of a tastier way to do it than this! Enjoy layers of colourful vegetables with a melting scamorza surprise in (almost) every bite!

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the gratin as follows:

• Heat the gratin in the pan - stove on low-medium heat, covered, flip once.
• Or on a sheet in the oven - about 20 minutes at 180°C.
• Or on a plate in the microwave - 800W for 5 minutes.

If you want it faster, divide the gratin into 3-4 pieces so that the heat can penetrate more easily.

Finishing tips

If you live by the motto "there’s always room for more cheese", you can grate some Parmesan over the gratin before heating. Otherwise, it's perfect as is.

Serving suggestions

A fresh salad or steamed vegetables with a tart vinaigrette complement the gratin best. If you want a little more carbohydrates, we recommend grains like rice, wheat or barley (did you see our ready cooked organic barley?), just boiled and dressed with a little olive oil and salt.

Ingredients

Carrot, purple carrot, celeriac, parsnip, potato, Scamorza affumicata cheese, whole milk, butter, Parmigiano Reggiano cheese, toasted buckwheat, rosemary, sage, bayleaf, salt.