Root vegetable gratin

Australian Women’s Weekly NZ - - WINTER WARMERS -


2 medium pota­toes (400g) 2 medium car­rots (240g) 2 medium parsnips (500g) 1 small onion (80g) ⅔ cup (160ml) cream ⅔ cup (160ml) milk 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley 1 ta­ble­spoon horse­rad­ish cream ⅓ cup (25g) stale bread­crumbs

1 Pre­heat oven to 200°C. Oil a deep 1.5-litre (6-cup) oven­proof dish.

2 Us­ing a man­do­line or V-slicer, cut potato, car­rot, parsnip and onion into pa­per-thin slices. Place potato over base of dish; top with half the onion. Top with car­rot, then re­main­ing onion and parsnip.

3 Com­bine cream, milk, pars­ley and horse­rad­ish cream in a large jug; sea­son. Pour cream mix­ture over veg­eta­bles; sprin­kle with bread­crumbs.

4 Cover dish with foil; bake 1¼ hours or un­til veg­eta­bles are ten­der. Re­move foil; bake a fur­ther 30 min­utes or un­til browned lightly. Stand gratin 5 min­utes be­fore serv­ing.

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