Olive Magazine
Parsnip gratin in dish on plate

Carrot, parsnip and horseradish gratins

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

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.

Nutrition:
NutrientUnit
kcal349
fat29.2g
saturates16.2g
carbs17.4g
fibre3.2g
protein5.2g
salt0.18g
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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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