Gratin of carrots & root vegetables

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• beatrice

  26 December 2011

  beatrice rated and commented on this recipe

  

  Made this as part of our Christmas lunch and as a main for a vegetarian diner. I omitted the garlic but flavoured the cream with 2 tablespoons of horseraddish sauce. It went down extremely well! I also found that it took longer than stated in the recipe to cook. A lot of slicing.. but well worth the effort!

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• chefauabby

  22 June 2012

  chefauabby rated and commented on this recipe

  

  Wow this recipe is amazing!! My husband loved it. I kinda tweaked it abit. I didn't have any double cream and used normal cream instead. I think it worked out well. I didn't put in the parsnip couldn't find nice fresh ones. I added mushrooms and leeks instead, and also followed the suggestions of some of the comments and added dijion mustard to the milk/cream mixture. I used a mandolin to slice my veggies which worked out quiet well. and then i gave a good glug of wine - i would say not more than a 1/4 cup. It came all together so nicely!! Definately a must!!! Thi9s is definately a recipe that you can play around with and add varies types of veggies!!

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• sheilarussell44

  22 June 2012

  sheilarussell44 rated and commented on this recipe

  

  I made this recipe for friends coming round to dinner, they all enjoyed it very much, so I will be making it again.

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• sheilarussell44

  06 July 2012

  sheilarussell44 commented on this recipe

  I made this recipe for friends coming to dinner and they all enjoyed the idea of having veggies cooked together in this way. I certainly will be doing it again.

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• Cilla

  08 October 2012

  Cilla rated and commented on this recipe

  

  Not bad, was not as nice as I thought it was going to taste, used Alpro Soya and felt it came out a little dry, will try adding a bit more next time and some seasoning to give it a bit more of a kick.

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• Lell

  02 January 2013

  Lell rated and commented on this recipe

  

  This is now a Christmas Day family tradition - as I have to double the quantities it does take longer to cook and as oven space is at a premium on Christmas day, I cook it the day before (covered in foil) and reheat (adding a bit more milk/cream). Once cooked this stays hot for ages so is very user friendly!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr 15 mins - 1 hr 25 mins

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

PER SERVING

532 kcalories, protein 11g, carbohydrate 33g, fat 41 g, saturated fat 25g, fibre 5g, salt 0.5 g

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