Recipe courtesy of Waitrose & Partners
Potato, beetroot and bean boulangere
This French dish just has that piece de resistance, if you know what we mean, with a delicious beetroot gravy - a great one for veggies
Ingredients
- 350ml Vegetable stock
- 750g Potatoes thinly sliced
- 1tbsp Essential vegetable oil
- 2 Leeks thinly sliced
- 400g mixed beans drained and rinsed
- 250g Cooked beetroot drained and thinly sliced
Method
Step 1
Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.
Step 2
Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.
Step 3
Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.