Gratin of carrots & root vegetables

Gratin of carrots & root vegetables

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(20 ratings)

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Cooking time

Prep: 1 hr, 15 mins - 1 hr, 25 mins

Skill level

Easy

Servings

Serves 4

Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
532
protein
11g
carbs
33g
fat
41g
saturates
25g
fibre
5g
sugar
0g
salt
0.5g

Ingredients

  • 500g waxy potatoes (we used Desirée), sliced wafer thin
  • 1 small parsnip, sliced wafer thin
  • 3 plump garlic cloves, thinly sliced
  • 1 tbsp chopped fresh rosemary
  • 284ml carton double cream
  • 150ml full-fat milk
  • 350g carrots, sliced wafer thin
  • 50g parmesan, grated

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Method

  1. Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It’s best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
  2. Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
  3. Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Recipe from Good Food magazine, May 2002

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Comments

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notmum's picture
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This was better than expected, but I did find it needed an extra twenty minutes to cook through properly.

sophiehadden's picture
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deeelish. i have it with roasted chicken legs and a green salad.

quierounvaquero's picture

So good to the tastebuds, so bad to the arteries... this is in my "now more often than every two months" category.

gpunch11's picture

I've made this a few times now, the last time I added a spoon of Honey Mustard to the carrots and cream whilst they were in the pot..it made all teh difference, really gorgeous. I also added crispy bacon bits on another occasion and it went down a treat!!

trishabaxter's picture

This was fantastic and so easy to make.... everyone thought it was delicious and it will certainly be made again and again and has been requested for Xmas Day!

granite's picture
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Very tasty, but next time I do it I will cook the potatoes & parsnips for 2 or 3 minutes before I put them in the dish because they took longer to cook. Apart from that it was a nice change to eat vegatables all together. We eat it with grilled sirloin steak. Yum!!!

fatedwardo's picture

The only vegetables that I had left in the fridge were carrots and parsnips, so I searched on here for "Parsnips", came up with this and cooked it. It turned out beautifully and, being vegetarian, I served it with some fakin' bacon and some grilled tomatoes. It made a delicious meal.

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