Parsnip, leek and carrot gratin recipe
| Serves | 15 |
| Prep time | 40 minutes |
| Cook time | 55 minutes |
| Total time | 1 hour, 35 minutes |
| Meal type | Lunch, Main Dish |
| Allergy list | Milk |
| Misc | Freezable, Pre-preparable, Serve Hot |
| Region | British |
| Description | A rustic, seasonal (Winter) British dish. Really easy to make and is nice and warming for the colder months. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 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)
Directions
Step 1
Peel the carrots and parsnips.
Cut the carrots, leeks and parsnips into thin slices.
Step 2
Sauté the leeks in butter until they start to lightly brown (about 10 minutes).
Step 3
Boil the carrots and parsnips for 3 minutes then drain off the water and put into a large bowl.
Step 4
Add the leeks to the bowl with the carrots and parsnips.
Step 5
Mix in the cream, mustard and sage.
Taste and then add salt and pepper as required.
Step 6
Add the mixture to a baking tray (22.86cm x 33cm, 9" x 13").
Cover with the grated cheese.
Step 7
Cover the baking dish with foil.
Place the baking dish into an oven at 180C for 45 minutes.
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