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Foodie Thursday

It's another Foodie Thursday on drivetime and chef Nigel Barden cooks up another delight! Plus there's a brand new confession for the team to consider

Matt has the sports news, Rebecca is on the money and Sally updates the travel.

Release date:

1 hour, 55 minutes

Last on

Thu 26 Sep 2013 17:05

Nigel's Root Vegetable Gratin

Root Vegetable Gratin


by Rachel Allen from Rachel’s Everyday Kitchen (Harper Collins) 


There is an open secret to making gratins taste divine – adding cream & plenty of it!


I like to combine carrots, parsnips & celeriac for their distinctive flavour & contrasting colours.  Serve as a rich accompaniment to roast chicken or with grilled or roast lamb; it also makes a delicious meal in itself. 


Serves 6-8 as a side dish (4 as a main) 


Prep time: 20 mins


Cooking time: 1hr 



600g (1lb 5oz) carrots, peeled (450g/1lb peeled weight)

600g (1lb 5oz) parsnips, peeled (450g/1lb peeled weight)

600g (1lb 5oz) celeriac, peeled (400g/14oz peeled weight)

500ml (18fl oz) double or regular cream

250ml (9fl oz) milk

3 cloves of garlic, peeled & crushed or finely grated

Salt & freshly ground black pepper

25g (1oz) butter, diced



20 x 30cm (8 x 12 in) ovenproof dish




1. Preheat the oven to 200C (400F) / gas mark 6.

2. Slice the carrots, parsnips & celeriac into bite-sized rounds or pieces about 3mm (⅛ in) thick, then mix together in a large bowl.

3. Pour the cream & milk into a large saucepan & add the garlic.

4. Place on a medium heat & bring to a simmer, then pour the hot liquid over the vegetables & mix together thoroughly.

5. Season with salt & pepper & tip the mixture into the ovenproof dish.

6. Cover with foil, then place in the oven to bake for 40 mins.

7. Take the dish out of the oven & remove the foil.

8. Dot the vegetables with the butter & bake for a further 20 mins or until the vegetables are tender & golden on top.

9. Remove & serve immediately.

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