Summer root veg gratin
This tender and creamy summer root veg gratin makes a very easy vegetarian main – and doubly so if you've got a mandolin or food processor to slice your veg nice and thin. Eat it just with a crisp green salad, or alternatively as side to a fuller spread of chicken or sausages.
Ingredients
- 300g new potatoes, scrubbed and thinly sliced
- 300g bunched carrots (leafy tops removed), scrubbed or peeled and thinly sliced
- 300g summer turnips (leafy tops removed), peeled and thinly sliced
- 200ml crème fraîche
- 200ml chicken or veg stock
- 1 tbsp fresh parsley, chopped, plus a little extra for sprinkling
- 50g Parmesan or Pecorino, grated
- salt and pepper
Method
-
Step 1
Preheat oven to 180°C/Gas 4.
-
Step 2
In a large bowl, mix the veg with the crème fraîche, stock and parsley. Season well. Spread the mixture into a gratin dish.
-
Step 3
Cover with foil and bake in the oven for 45-50 minutes, until the veg is just tender.
-
Step 4
Remove the foil, sprinkle over the cheese and bake until the cheese has melted and turned a golden colour.
-
Step 5
Sprinkle with a little extra fresh parsley to serve.