Root Vegetable and Horseradish Gratin

Name: Root Vegetable and Horseradish Gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 18 ounces swede (rutabaga); 18 ounces parsnips; 18 ounces carrots; 1 (200 ml) container creme fraiche; 2 teaspoons horseradish sauce; 2 ounces grated gruyere cheese

Submitted by MarieRynr

"A delicious and different side dish, very good with Beef!"

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Ready In:: 1hr
Ingredients:: 6
Serves:: 6-8

ingredients

18 ounces swede (rutabaga)
18 ounces parsnips
18 ounces carrots
1 (200 ml) container creme fraiche
2 teaspoons horseradish sauce
2 ounces grated gruyere cheese

directions

Preheat oven to 200*C, 400*F.
Peel the swede, parsnips and carrots, and then thinky slice them.
(you will need to quarter the swede before slicing it) Cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede and parsnips, return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.
Tip the vegetables into a buttered oven proof casserole.
Mix the creme fraiche, horshradish, salt and pepper and spread over the vegetables.
Sprinkle with the cheese.
Bake for 25 to 30 minutes until golden.