Carrot, parsnip and horseradish gratins
Published: December 19, 2014 at 2:28 PM
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Serves 8
A little effort
Total time: 1 hr and 30 mins
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These gratins make for great side dish to have alongside beef or lamb. Use fresh horseradish if possible as it has a fresher flavour than bottled.
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Ingredients
Nutrition
-
3 tbsp horseradish
or 2 tbsp prepared
-
400ml double cream
-
5 medium potatoes
peeled
-
2 carrots
peeled
-
2 parsnips
peeled
-
6 tbsp parmesan
grated
Nutrition: per serving
- kcal349
- fat29.2g
- saturates16.2g
- carbs17.4g
- fibre3.2g
- protein5.2g
- salt0.18g
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Method
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step 1
Heat the oven to 160c/fan 140c/gas 3. Grease 6-8 ramekins or small ovenproof bowls with butter. In a bowl, mix together the horseradish, cream and some seasoning.
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step 2
Thinly slice the vegetables in ½cm rounds. Layer them in the ramekins, seasoning between layers. Pour over the cream mix, sprinkle with the parmesan and bake for 1- 1½ hours or until golden and tender.
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