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Recipe by olive magazine

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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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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

Preparation 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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