Red sweet potato gratin

Ingredients for 1 servings:

• 3 sweet potatoes
• 2 beetroots, fresh
• 2 onions, red
• 2 cloves garlic
• 1 cup of crème légère, or crèmefine for cooking
• some sunflower oil or olive oil
• some vegetable broth
• n. B. herb butter
• 1 jar white wine, semi-dry
• 2 tbsp, heaped cream cheese (Buko India), or natural cream cheese
• 1 tsp, heaped paprika powder
• 1 tbsp pepper, mixed and freshly ground
• 1 bunch of parsley
• 300 g Edam cheese, grated or goat cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian, light

Peel the beets, sweet potatoes, and onions, cut into casserole-sized pieces, and place in a casserole dish. Brush everything thinly with oil and sprinkle with ground pepper. Melt some herb butter in a small saucepan and toss in the crushed or finely chopped garlic. Deglaze with white wine, add the crème légère, and paprika. Pour in a little vegetable stock, and finally melt the cream cheese. If desired, reduce the sauce slightly. Pour over the vegetables and place in the oven at 180-200°C for about 20 minutes. Then sprinkle with cheese and bake for another 15 minutes. Sprinkle with coarsely chopped parsley before serving.