Parsnip gratin in dish on plate

Carrot, parsnip and horseradish gratins

  • 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.



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


  • 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.

Nutritional Information

  • Kcals 349
  • Fat 29.2g
  • Saturates 16.2g
  • Carbs 17.4g
  • Fibre 3.2g
  • Protein 5.2g
  • Salt 0.18g