top of page

Plant-based Tian

The garden team harvested most of our root veggies last week, so Chef Jo used some of them to make a tian.

A perfect dish for a frosty winter day, a tian is a classic dish from Provence packed full of vegetables and herbs.

Try it for yourself following her recipe, or checking our video recap below:


1 courgette

3 beetroot

3 turnips

3 carrots

1 sweet potato

your choice of herbs (rosemary, thyme, sage, parsley, sorrel)

extra virgin olive oil


Preheat the oven at 180 degrees.

Thinly slice 1 medium courgette, 3 medium beetroot, 3 small turnips, 3 medium carrots, 1 medium sweet potato. Oil your tray and pack the sliced veg all together.

Make the herby sauce: chop herbs (rosemary, thyme, sage, parsley, sorrel) and mix in a bowl with some olive oil, salt, pepper and yeast flakes.

Sprinkle the mixture evenly between sliced veg. Pop in the oven for 30-40 minutes.

Bon Appetit!


bottom of page