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Potato-turnip gratin with red beet gnocchi

Ingredients

Portion

For the gratin:


300 ml Berief organic soy cooking cream

250 g waxy potatoes

150 g carrots

150 g carrots (purple)

30 g butter

60 g grated Gruyère cheese

 

For the gnocchi:


200 g waxy potatoes

100 g raw red beets

2 tbsp vinegar

10 g butter

 

For the julienne:

0.5 raw red beets

Fresh herbs (chervil, chives)

Salt

Pepper

Nutmeg

To the products

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