Juurespaistos

Method

1. 1

   Pour the cream and milk into a saucepan. Peel and grate the ginger. Peel the garlic cloves. Add the ginger, garlic cloves, thyme, black pepper, and salt to the saucepan. Heat just to a boil. Remove the pan from the heat and cover with a lid. Allow to infuse for 20 minutes.

2. 2

   Wash the root vegetables thoroughly. Peel the carrots, rutabaga, and the potatoes as well, if desired.

3. 3

   Slice the root vegetables into thin slices using a mandoline slicer or a sharp knife. Before slicing, cut the carrots in half and slice the pieces lengthwise. Cut the rutabaga slices in half again, if necessary.

4. 4

   Handle the beetroot separately last, so that it does not discolor the other root vegetables. Peel and shave the beetroots into thin slices.

5. 5

   Strain the infused cream into a large bowl. Grease a baking dish (31 cm x 23 cm). Pour 1/2 dl of the infused cream onto the bottom of the dish.

6. 6

   First, toss the potato slices in the cream and arrange them in a row in the dish. Do the same with the carrot slices, and then with the rutabaga slices. Finally, dip the beetroot slices into the cream and place them in the dish last. Carefully pour the remaining cream from the bowl around the vegetables, so that the cream colored by the beetroot does not discolor the other vegetables.

7. 7

   Pluck the thyme leaves onto the surface and grind black pepper on top. Cover the dish with foil.

8. 8

   Bake the dish in a 200-degree oven covered with foil first for 30 minutes. Remove the foil and continue baking for another 30 to 35 minutes, until the vegetables have softened. Let rest for 10 minutes before serving.