Potato and parsnip gratin
MAKING the most of root vegetables this winter makes this fabulous accompaniment a tasty and wholesome treat.
Prepare the day before, refrigerate, and cook as you finish the roast.
Ingredients:
2 large potatoes, opt for a quality variety 2 large sweet potatoes 2 large parsnips 2 large carrots 1 onion, finely chopped 3 cloves of garlic, crushed 2 tbsp flat parsley, chopped 250ml almond/soya/cows milk 250ml crème fraiche 150ml single cream 170g Gruyere cheese for grating Freshly grated nutmeg You will need a greased dish approximately 32cm x 22cm (13in x 9in)
Method:
Peel or scrape the potatoes, carrots and parsnips and cut into slices half a centimetre thick.
Lightly steam all of the sliced vegetables for approximately five minutes. Drain and set aside to cool. Meanwhile, pour the cream, crème fraiche and milk into a heavy bottom pan, add the crushed garlic and bring to the boil.
Add the parsley and simmer over a low heat for five minutes.
Remove from the heat and set aside for 10 minutes to allow the flavour of the garlic to infuse. Preheat the oven to 180°C. Lightly grease your dish and arrange a layer of your sliced vegetable randomly over the bottom, sprinkle over half of the chopped onion, grate a little nutmeg and season well.
Cover the onion with grated Gruyere cheese.
Repeat this process again with another layer.
Finish with the remaining sliced vegetables.
Pour over your garlic-infused cream mixture, pressing down the vegetables to soak them.
Cover with buttered tin foil or baking parchment and bake in the centre of your oven for 45 minutes, after which remove the foil and grate your remaining Gruyere over the top.
Then return to the oven to brown for a further 20 minutes.
Serve and enjoy!
And for more of Lesley’s recipes, call in at Roberto’s Italian on Ocean Plaza and say hello.