Carrot, parsnip and horseradish gratins
These gratins make for great side dish to have alongside beef or lamb. Use fresh horseradish if possible as it has a fresher flavour than bottled.
1 h 30 min8 servings349 kcal
Ingredients
- 3 tbsp horseradish or 2 tbsp prepared
- 400 ml double cream
- 5 medium potatoes peeled
- 2 carrots peeled
- 2 parsnips peeled
- 6 tbsp parmesan grated
Instructions
- 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.
- 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.
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