Carrot, parsnip and horseradish gratins
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
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- 3 tbsp horseradishor 2 tbsp prepared
- 400ml double cream
- 5 medium potatoespeeled
- 2 carrotspeeled
- 2 parsnipspeeled
- 6 tbsp parmesangrated
Nutrition: per serving
- kcal349
- fat29.2g
- saturates16.2g
- carbs17.4g
- fibre3.2g
- protein5.2g
- salt0.18g
Method
step 1
Heat the oven to 160c/fan 140c/gas 3. Grease 6-8 ramekins or small ovenproof bowls with butter. In a bowl, mix together the horseradish, cream and some seasoning.
step 2
Thinly slice the vegetables in ½cm rounds. Layer them in the ramekins, seasoning between layers. Pour over the cream mix, sprinkle with the parmesan and bake for 1- 1½ hours or until golden and tender.
