Farewell to celebrations and welcome comfort food! As winter sets in and we settle back into our routines, it’s time for comforting dishes, oven-baked and full of flavour.
This January, Teresa Rebelo, from the Lume Brando blog, has cooked us a delicious and healthy Winter vegetable gratin – a heart-warming dish for these chilly days. Give it a try!

In our section 12 months, 12 exclusive recipes, you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.

Ingredients (serves 6, as a side dish)

2 turnips
2 beetroots
2 yellow sweet potatoes (1 yellow and 1 white)
100 ml vegetable stock
100 ml half-skimmed milk
Salt and black pepper to taste
A pinch of garlic powder
A pinch of nutmeg
A pinch of dried thyme
Shredded Parmesan cheese
Fresh thyme for garnish

RODI used in the preparation of this recipe
Kitchen sink:
Una Reverse 81
Tap: Line MN 1021
Accessories: Tábua de corte em bambu UNA (novidade) + Colander Una + Curl Drainer


Preheat the oven to 200 ºC (fan mode).
Rinse the vegetables thoroughly, peel them and slice them thinly with a mandoline or knife. Make sure the slices are all the same size – if any of the vegetable slices are larger, trim them to even them out.
Combine the milk and vegetable stock in a bowl. Season with salt, freshly ground black pepper, garlic powder, nutmeg, a little dried thyme and some shredded Parmesan cheese. Taste and adjust the seasoning if necessary. Arrange groups of vegetable slices in a baking dish, creating a colourful sequence.
Drizzle with the liquid and sprinkle with a little more Parmesan. Cover with aluminium foil and bake for about an hour.
At the end of this time, check to see if the vegetables are tender and, if so, remove the aluminium foil and allow them to crisp up a little. The residual liquid should also evaporate.
Before serving, sprinkle with a little more shredded Parmesan cheese and fresh thyme leaves.
These gratinated vegetables are a perfect side dish for grilled fish or beef.

Tip: To make the gratin even tastier, drizzle each set of vegetable slices with olive oil and season them with a pinch of salt, black pepper and garlic powder before spreading them out on the baking dish and pouring over the liquid.

Recipe developed by: