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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.