Gratin of Carrots & Root Vegetables
"Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main."
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb potato, sliced wafer thin
- 1 parsnip, sliced wafer thin
- 3 garlic cloves, thinly sliced
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
- 1 cup heavy cream
- 2⁄3 cup milk
- 10 ounces carrots, sliced wafer thin
- 2 ounces parmesan cheese, grated
directions
- Preheat the oven to 350F and butter a shallow ovenproof dish.
- Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning.
- Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out.
- Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
