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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
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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.
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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