Root vegetable gratin

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

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
Vegetarian
Winter

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