Gratin of Apples

Gratin of Apples

Ingredients:
½ tsp sea salt
2 tbsp thawed apple

Directions:
Sweet Potatoes,
juice concentrate
1 tbsp/7 g chopped
walnuts and Beets
4
SERVES
with Walnuts
1
Slice the yams, beets/beetroot, and apple ¹⁄ in/8 mm
3
thick. In a shallow baking dish about 8 by 12 in/20 by 30.5 cm,
smear a little bit of the oil. Lay a row of sliced yams across
one end of the pan, leaning them up against the rim so they
slant. Begin arranging rows against this one, first of beets/
beetroot, then apples, then yams again, until they are used
up. Sprinkle the onion, thyme, and salt over the top, pour the
juice concentrate into the dish, and drizzle the remaining oil
over it all. Cover the pan with foil. (At this point, the dish may
be refrigerated to bake the following day.)
2
Preheat the oven to 400°F/200°C/gas 6. Bake,
covered, for 30 minutes. Uncover and test the yams
with a knife; if they are not soft, re-cover and bake
for 10 minutes more to soften them. Uncover, top the
dish with the walnuts, and bake until the walnuts are
toasted, about 15 minutes. Serve hot, cutting por-
tions with a spatula or knife.
NAGEV
GIB
Sweet potatoes and yams really sing when they’re
1½ lb/675 g garnet yams
set off with tangy lime and smoky chipotle. Roasting
2 tbsp extra-virgin olive oil
them in fat spears makes them much more attractive
2 tsp chopped chipotle
to eat than just mashing them up—and you will
chiles in adobo sauce
love the taste!