Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.