Recently, I met a friend in a café in Neuchâtel. It was the first warm spring day of the year. We really enjoyed sitting outside at the evening and watching the sunset without getting cold. Our conversations revolved around many different topics. After being up do date about all the important things that happened in our lives, we talked about sustainable food consumption. I learned that my friend only buys seasonal vegetables. She said that this is particularly difficult at this time of the year, as her choice is almost entirely limited to storable vegetables. A warm spring is only the beginning of the new season. The seasonal vegetables are still the ones of last winter.
I also try to buy seasonal ingredients for a while now and I do it always more. But to be honest, there are still some imported organic vegetables that you’ll find again and again in my fridge. I found the consistent purchasing behaviour of my friend very inspiring. I decided to create a recipe that celebrates the variety of Switzerland’s winter vegetables.
This is how this potato winter vegetable gratin with red beet hummus, that is covered with a cashew garlic sauce, came into being. It contains potatoes, onions, parsnips, carrots, celeriac, white cabbage and red beet. Prospi and I loved it from the first bite. Everybody who thinks that cooking seasonal is boring should absolutely try it. And all the others as well. 😉
The cashews and the chickpeas need to be soaked overnight. Then, throw away the soaking water of the chickpeas. Cook them with fresh water until tender. You shouldn’t add salt while they are still cooking.
Wash the potatoes and cut them into thin slices. This works best if you use a food processor. Take a large gratin dish and grease it. Mix the potato slices with 2 tsp of salt, 1 tbsp cooking oil and the rosemary before putting them into the gratin dish. Bake this at 180C/356F for approximately 30 min.
Cut the red beet into rough pieces. Steam it in a covered pot with a little salt and water.
Now you can prepare the red beet hummus with the cooked chickpeas and the steamed red beet. Pound the cilantro and cumin seeds in a morter. Put these spices, the red beet, the chickpeas, 20 ml fresh lemon juice, 1 tbsp tahini, one garlic clove, some salt and 200 ml water into a large pot. Blend it all together.
Chop the onion. The parsnip, the celeriac and the carrots need to be diced. Cut the white cabbage also into small pieces. Then, fry the onion with 2 tbsp cooking oil in a frying pan. Add the vegetables, some salt and pepper as well as the thyme and sage. Stir from time to time and cover the frying pan so that the vegetables get soft on medium heat.
Finally, you need to throw away the soaking water of the cashews. Blend the cashews, 100 ml fresh water, 30 ml lemon juice, 1 tsp miso, 1 tsp dried onions, some nutmeg and salt.
Now it’s layering time. Cover the baked potatoes with a half of the red beet hummus. Put the fried winter vegetables on top of it. Then, add the rest of the red beet hummus. Finish by straining the cashew garlic sauce over the gratin.
The gratin needs to be baked at 200C/392F at top heat with circulating air for approximately 30 min. The cashew garlic sauce should look yellowish and firm.
POTATO WINTER VEGETABLES GRATIN WITH RED BEET HUMMUS
plant-based (vegan), lactose-free, soy-free, gluten-free
Level of difficulty: intermediate
- 1 kg/35.3 oz potatoes
- 1 red beet
- 1 onion
- 1 parsnip
- 1/2 celeriac
- 1/2 white cabbage
- 4 carrots
- 100 g/3.5 oz cashews
- 1 tbsp tahini (in this article we explain you what this is)
- 50 ml lemon juice (you’ll need one lemon)
- 2 garlic cloves
- 1 tsp miso (optional)
- 3 tbsp cooking oil
- 1 tbsp olive oil
- 1 tsp dried onions
- 1 tbsp rosemary (fresh or dried)
- 1 tbsp thyme (fresh or dried)
- 1 tbsp sage (fresh or dried)
- cumin seeds, cilantro seeds, nutmeg, black pepper
- Soak the chickpeas and the cashews overnight. Throw away the soaking water of the chickpeas before cooking them with fresh water.
- Cut the potatoes into thin slices. Mix them with the rosemary, 2 tsp salt and 1 tbsp cooking oil. Then, grease a large gratin dish. Cover it with the potatoes and bake this for approximately 30 min at 180C/356F.
- Cut the red beet into rough pieces. Steam it in a covered pot with a little salt and water. Pound the cumin and cilantro seeds in a morter. Blend the chickpeas, the cooked red beet, 20 ml lemon juice, 1 tbsp tahini, the cumin and cilantro seeds, one garlic clove, some salt and 200 ml water.
- Now you need to chop the onion and fry it with 2 tbsp cooking oil in a frying pan. Dice the parsnip, the celeriac and the carrots. Cut the white cabbage into small pieces. Put the vegetables as well as some salt, the thyme, the sage and some black pepper into the frying pan with the onions. Stir from time to time and cover the frying pan so that the vegetables get soft on medium heat.
- Throw away the soaking water of the cashews. Blend the cashews together with 100 ml water, 30 ml lemon juice, the olive oil, one garlic clove, the miso, the dried onions, some nutmeg and salt.
- Cover the baked potatoes with a half of the red beet hummus. Put the fried winter vegetables on top of it. Then, add the rest of the red beet hummus. Finish by straining the cashew garlic sauce over the gratin.
- The gratin needs to be baked at 200C/392F at top heat with circulating air for approximately 30 min.
Here you can get the recipe as a PDF for free:
With this gratin, I really enjoyed cooking seasonally.
Have you tried it? What is your favorite winter vegetable? Do you know other recipes with vegetables that are in season at the moment? Write a comment!
P.S. We would be glad if you share the recipe on social media in case you like it.