Recipe: Swede Gratin with Miso & Maple Syrup by Sarah Philpott


Are you trying Veganuary this year? The 70 simple but delicious recipes in The Seasonal Vegan by Sarah Philpott are a great introduction to a vegan diet and there are plenty of comforting dishes in the winter section to get you through the colder months like this hearty Swede Gratin with Miso & Maple Syrup.

The Seasonal Vegan is a kitchen diary of seasonal recipes with a delicious mixture of Sarah Philpott’s fine food writing and Manon Houston’s beautiful photography. This guide to eating with the seasons takes a realistic approach to shopping cheaply and sustainably and proves that the vegan lifestyle is anything but expensive.

Swede Gratin with Miso & Maple Syrup

1 hour 45 minutes

Serves 4-6

Photograph by Manon Houston

Ingredients

2 large swedes, peeled and sliced thinly, lengthways

2 tbsp rapeseed oil

2 garlic cloves, peeled and crushed

3 tbsp plain flour

A generous pinch of salt

500ml oat milk

250ml vegetable stock

1 tbsp apple cider vinegar

2 heaped tsp white miso paste

2 tbsp maple syrup

Salt and pepper

A grating of fresh nutmeg

First of all, make the sauce. Heat the oil in a large saucepan over a medium heat, then add the garlic and sauté for 2-3 minutes, until soft and translucent. Add the flour and salt and stir rapidly. Cook for a minute, then gradually add the plant milk and hot stock and stir through, then add the miso paste, maple syrup and vinegar. Cook for another 5 minutes, stirring all the while. Try to get out all the lumps if you can.

Now, turn the oven on to 200C. Slice the swede thinly then use a little oil to grease a casserole or large ovenproof dish. Spread a layer of slices along the bottom and cover with some of the sauce. Add another layer of swede and add more sauce, then place a final layer of swede on top and season with salt and pepper and a grating of fresh nutmeg. Cover with a lid or foil and place on the top shelf of the oven. Bake for 45 minutes then remove the lid or foil and bake for another 25-30 minutes, until golden brown. For a really crisp topping, place it under the grill (lid off) for the final 5 minutes.

The Seasonal Vegan is available on the Seren website: £12.99

Why not also try Sarah’s other book The Occasional Vegan which contains 70 more easy, home-cooked recipes suitable for newcomers and long-time vegans alike.

Create your free Seren account and enjoy 20% off every book you buy from us.

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