Carrot, parsnip and horseradish gratins

Name: Carrot, parsnip and horseradish gratins
Total time: 1 h 30 min
Yield: serves 8
Ingredients: horseradish 3 tbsp, or 2 tbsp prepared; double cream 400ml; potatoes 5 medium, peeled; carrots 2, peeled; parsnips 2, peeled; parmesan 6 tbsp, grated

1 hour 30 minutes
serves 8
A little effort

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.

December 19, 2014 at 2:28 pm

Ingredients

horseradish 3 tbsp, or 2 tbsp prepared
double cream 400ml
potatoes 5 medium, peeled
carrots 2, peeled
parsnips 2, peeled
parmesan 6 tbsp, grated

Method

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.
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.