Gratin of winter vegetables

Name: Gratin of winter vegetables
Yield: Serves 4 as a main course, 6 as an accompaniment
Cuisine: United Kingdom
Ingredients: 250 g potatoes, peeled; 250 g parsnips, peeled; 250 g celeriac, peeled; 30 g butter; 300 ml single cream, or half cream, half milk; ¼ teaspoon ground allspice; salt and freshly ground black pepper; 1clove garlic, crushed

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Gratins are very adaptable in the choice of vegetables and flavourings. Root vegetable gratins can be served as a main course, but most often accompany meats. This one goes well with Gammon Braised in Cider or Boeuf à la Ficelle.

Ingredients

30 g butter
250 g celeriac, peeled
250 g

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free
Winter

Method

Preheat the oven to 180°C/350°F/gas mark 4. Use half the butter to grease a gratin dish. Slice the vegetables thinly and put into the dish in layers, first celeriac, followed by parsnip and then potato. Season each layer with a little salt, pepper and allspice. Repeat the layers