TODAY’S RECIPE: Gratin of carrots & root vegetables

PERFECT side dish. Serves: 4.

Ingredients

500g waxy potatoes, sliced wafer thin 1 small parsnip, sliced wafer thin 3 plump garlic cloves, thinly sliced

1 tbsp fresh rosemary, chopped 284ml double cream

Method

1 Preheat oven to 180c/gas 4/fan 160c and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip with two sliced garlic cloves and sprinkle over salt and half the rosemary. Keep potatoes under other vegetables to prevent them going black on top. 2 Pour cream and milk into a saucepan, add rest of rosemary and garlic, carrots and seasoning. Bring to the boil, and simmer for three minutes.

3 Pour carrots and cream mixture over other vegetables, and spread out carrots. Sprinkle over parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake for 20 minutes more until golden and bubbly.

150ml full-fat milk 350g carrots, sliced wafer thin 50g parmesan, grated