Peel the beetroot and cut into very small pieces, otherwise it will take a long time to cook. Cook in a saucepan with the lid closed for approx. 20-25 minutes on a medium setting, extend the cooking time if necessary. Of course you can also use pre-cooked, shrink-wrapped beetroot if there is no fresh one.
Do the same with the sweet potato, but cut into slightly larger pieces. Cooking time is approx. 10-15 minutes. Please check the degree of doneness, sweet potatoes should be slightly firm to the bite.
While the vegetables are simmering, you can prepare the sauce. To do this, chop the garlic and a piece of ginger the size of a thumbnail (peeled) very small, mix it with the sour cream (alternatively creme fraiche) and cream and season everything with salt, pepper, sugar and cumin.
Pour off the cooked vegetables and preheat the oven.
Put the beetroot and sweet potato cubes alternately in a suitable baking dish (mine is oval and approx. 230 cm in size) and pour the sauce evenly over it. Then distribute the cheese, e.g., Gratin cheese, or simply Gouda on it.
From in the oven at approx. 160-170 ° convection for approx. 15-20 minutes until the cheese has melted golden yellow.
This dish is also tasty for children due to its light sweetness! Of course, variations are possible as far as the spices are concerned (not everyone likes cumin or ginger), but I advise everyone to just give it a try - it has been very well received everywhere so far!
Low fat variation:
Choose cheese and sour cream in the light version
Variation VEGAN:
with soy milk and for people with lactose intolerance simply use minus L milk, cream, etc.
Ingredients
Print Recipe
Pin Recipe