Parsnip, leek and carrot gratin recipe
|Prep time||40 minutes|
|Cook time||55 minutes|
|Total time||1 hour, 35 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Freezable, Pre-preparable, Serve Hot|
|Description||A rustic, seasonal (Winter) British dish. Really easy to make and is nice and warming for the colder months.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 1.8oz butter (unsalted)
- 2.2lb carrots (thinly sliced)
- 2.2lb parsnips (thinly sliced)
- 2.2lb leeks (thinly sliced)
- 16fl oz double cream
- 8fl oz single cream
- 4 tablespoons wholegrain mustard
- 4 tablespoons sage (chopped)
- 5.3oz parmesan cheese (parmigiano Reggiano is good - grated)
- 4 pinches salt (to taste)
- 4 pinches black pepper (to taste)
Peel the carrots and parsnips.
Cut the carrots, leeks and parsnips into thin slices.
Sauté the leeks in butter until they start to lightly brown (about 10 minutes).
Boil the carrots and parsnips for 3 minutes then drain off the water and put into a large bowl.
Add the leeks to the bowl with the carrots and parsnips.
Mix in the cream, mustard and sage.
Taste and then add salt and pepper as required.
Cover the baking dish with foil.
Place the baking dish into an oven at 180C for 45 minutes.
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