Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Carrot, parsnip and horseradish gratins
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 3 tbsp horseradish, or 2 tbsp prepared
- 400ml double cream
- 5 medium potatoes, peeled
- 2 carrots, peeled
- 2 parsnips, peeled
- 6 tbsp parmesan, 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.
