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Swede and parsnip gratin
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"Root vegetables really come into their own at this time of year – they are fi lling and contain lots of essential vitamins and minerals. This dish makes a lovely accompaniment to the traditional Sunday roast. Parsnip and tarragon are a perfect match."
2 medium swede, thinly sliced
6 parsnips, thinly sliced
1 litre vegetable stock, hot
2 leeks, thinly sliced and washed
2 tbsp chopped tarragon
50g mature Cheddar, grated
25g wholemeal breadcrumbs
1. Preheat the oven to 180°C, gas mark 4. Place the vegetables in a large pan and pour over the stock. Bring to the boil, cover and simmer for 15-20 minutes until tender. Stir in the leeks, cooking for 1-2 minutes, until starting to wilt.
2. Strain the vegetables, reserving 300ml of the stock, then tip them into an ovenproof dish. Stir 1 tablespoon of the chopped tarragon into the stock and pour over the vegetables. Cover the dish with foil, sit it on a baking sheet and cook in the oven for 20 minutes.
3. Mix together the cheese, breadcrumbs and remaining tarragon. Remove the foil, scatter over the cheesy crumbs and return to the oven for a further 10-15 minutes until the top is crusty and golden. Leave the gratin to sit for a minute or two before serving.
Typical values per serving:
This recipe was first published in February 2012.