Ingredients
13 total- 3 tbsp olive oil
- 1 large knob unsalted butter, plus 40g
- 4 leeks, washed and sliced
- 125ml white wine
- 100g crème fraîche
- 1 heaped tsp wholegrain mustard
- 3 sweet potatoes, thinly sliced
- 8 beetroots, thinly sliced
- 1 large celeriac, quartered and thinly sliced
- 15 sage leaves
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme leaves
- 1 handful pomegranate seeds, to serve
Method
5 stepsStep 1
Heat the oil in a large lidded casserole dish over medium heat. Add the knob of butter, then the leeks; cook until they start to soften.
Step 2
Stir in the wine, crème fraîche and mustard; season well. Cook for another min; remove from the heat.
Step 3
Preheat the oven to 210°C/190°C fan/gas 7. Group the slices of sweet potato, beetroot and celeriac by size. Layer in alternating colours, arranging in concentric rings over the leek mixture – start from the outside and work your way in.
Step 4
Pop the lid on; bake for 35 mins, then remove the lid for 20 mins (approx.).
Step 5
Melt the remaining 40g butter in a frying pan. Add the sage leaves and chopped rosemary and thyme; cook for 30 secs. Drizzle the herby butter over the ratatouille, scatter with the pomegranate seeds and serve. Chill leftovers for up to 2 days.