A delicious and hearty vegetable bake with layers of colour and flavour. Use your favourite root vegetables to create a meal or side dish that is both gluten and dairy free.
A range of root vegetables. I used potato, sweet potato and beetroot but also try parsnip, turnip or carrots as examples.
One large onion
One cup stock
Sea salt and black pepper
Other seasoning to suit your own tastes such as garlic, herbs or spices.
A baking dish. Glass or ceramic is ideal.
Slice all vegetables into thin slices. You can do this by hand or use a mandolin.
Peel the onion and finely slice.
Place the first layer of vegetables in the baking dish ie potato then sprinkle with some onion and seasoning. Continue with the layering using a different vegetable each time. When the final layer is complete add seasoning and add the stock to the dish.
Place in a 180 degrees celsius oven for 30 minutes with the dish covered with foil. Uncover and continue to bake until the top is a golden and crispy texture.
Use as a side dish or main. Enjoy!
You can vary the size of this dish depending on the number of vegetables used and the size of the dish.