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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.

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