Thursday, 17 March 2011


In the UK we have a wide selection of root vegetable’s available all year round. Full of energy and complimentary to any main dish, roots are versatile in any situation. I used four different types of roots in my gratin: potato, turnip, parsnip and swede. All have a distinctly different flavour: starchy, acidic, sharp, and sweet. The combination of the four is a well-balanced dish, which can be eaten as a meal its self. Delicious any time of the year; eaten warm straight from the oven, or cold from the fridge.


One small swede
One medium sized potato
One medium sized parsnip
One large turnip
2 cups full fat milk
Grated cheddar
3 tbsp of bread crumbs
Pinch of powdered mustard
Salt & Pepper


Pre-heat the oven to 180°c. Peel and wash the root vegetables. Either using a mandoline or a very sharp knife, slice the roots as thinly as possible. Pour the milk in a large bowl and mix in the mustard, pepper and salt. Introduce the sliced roots and mix well with hands, being carful not to damage or break the slices. Transfer the contents of the bowl into a shallow oven proof baking tray. In a separate bowl, mix the grated cheddar with the bread crumbs and a pinch of salt and pepper. Sprinkle the mixture over the gratin and place on the middle shelf in the oven for 30 minuets.

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