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1. Heat the oven to 160C/fan 140C/gas 3. Grease 6-8 ramekins or small ovenproof bowls with butter. In a bowl, mix together the horseradish, cream and some seasoning.
2. Thinly slice the vegetables in 1/2cm rounds. Layer them in the ramekins, seasoning between layers. Pour over the cream mix, sprinkle with the parmesan and bake for 1- 11/2 hours or until golden and tender.

Per serving

349 kcalories, protein 5.2g, carbohydrate 17.4g, fat 29.2 g, saturated fat 16.2g, fibre 3.2g, salt 0.18 g

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• Mr Scout

  02 January 2008

  Mr Scout commented on this recipe

  A yummy winter dish, very nice, simple and cheap to make. We made this as a side dish to roasted pheasant, it went very well. Will definately make this agin with any roast dinner, i recommend it.

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• Mr Scout

  02 January 2008

  Mr Scout commented on this recipe

  i made it with extra thick double cream which i thought would be too thick but its all i had so i thined it with some full cream milk. I used horseradish from a jar (colemans) and red rooster potatoes which are my favourite at the moment. I made it with roast pheasant for a special new years day dinner.

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• katrina

  19 April 2008

  katrina commented on this recipe

  This a fabulous recipe I served it with Beef Wellington for my husband's 50th dinner party and everyone commented on the dish this is to be a family favourite from now on

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Ingredients

• 3 tbsp horseradish , freshly grated or 2 tbsp prepared
• 400ml double cream
• 5 medium potatoes , peeled
• 2 carrots , peeled
• 2 parsnips , peeled
• 6 tbsp grated parmesan

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 1½ hours

Ingredients

• 3 tbsp horseradish , freshly grated or 2 tbsp prepared
• 400ml double cream
• 5 medium potatoes , peeled
• 2 carrots , peeled
• 2 parsnips , peeled
• 6 tbsp grated parmesan

Per serving

349 kcalories, protein 5.2g, carbohydrate 17.4g, fat 29.2 g, saturated fat 16.2g, fibre 3.2g, salt 0.18 g

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