Winter Vegetable Gratin

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
For the Love of the Land: A cook book to celebrate British farmers and their food

By Jenny Jefferies

Published 2020

  • About

This is a go-to recipe in our household because it uses vegetables we grow and it’s versatile. I have been known to add broccoli, cauliflower and even kale. It can be eaten as a side dish or as a vegetarian standalone meal. It’s easy to prepare and a delicious comfort food for the cold winter evenings. – Jemma Pyne

Ingredients

  • 500 g potatoes, sliced wafer thin
  • 1 large parsnip, sliced wafer thin
  • 1 large beetroot

Method

Preheat the oven to 180°c and butter a shallow ovenproof dish. Layer some of the potatoes, then parsnip, beetroot, and sweet potato in the dish. At the halfway point, scatter over two of the sliced garlic cloves, a little salt and half the rosemary. Keep making layers until you have us