Root vegetable gratin

Name: Root vegetable gratin
Yield: Serves 4-6
Ingredients: 1 small celeriac, peeled; 1 medium parsnip, peeled; Salt and freshly ground black pepper; 150 g mature cheddar, grated; 60 g fresh white breadcrumbs; 1 small swede, peeled; 1 large onion, peeled, halved and finely chopped; 2 medium carrots, peeled; 2 garlic cloves, peeled and crushed; 1 litre single cream; A good knob of butter

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

This dish, similar to a classic potato dish we used to make at college, is a good alternative way of serving winter roots when you’ve bored of boiling and roasting them. You can use any root veg you can lay your hands on here, or even try adding a few leeks, if you like.

Ingredients

2 medium carrots, peeled
1 small swede, peeled
1 medium parsnip, peeled

Side dish
Winter
Vegetarian

Method

Cut the carrots, swede, parsnip and celeriac into rough 2cm chunks. Preheat the oven to 180°C/gas mark 4.

Melt the butter in a pan, add the onion and garlic and cook gently for