Root vegetable gratin with white bean bechamel | The Gut Health Doctor

Ingredients

• Root vegetable gratin
• 30ml extra virgin olive oil (EVOO)
• 1-2 long sweet potatoes, peeled and thinly sliced
• 3-4 large parsnips, peeled and thinly sliced
• 3-5 small beets, peeled and thinly sliced
• 400g of white beans, drained and rinsed
• 300ml milk of choice
• 150g yoghurt (we used Bio&Me original yoghurt)
• 1 tbsp freshly minced thyme, divided, plus more for garnish
• 3 large garlic cloves, minced
• 1 tsp miso paste (optional but adds depth of flavour)
• Goats cheese (optional topping)
• Salt and pepper to taste