Carrot, parsnip & horseradish gratins
Try this surprisingly filling gratin with your roast beef, a delicious twist on meat and two veg
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1½ hours
- 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.
- 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
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5018/
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1½ hours
Ingredients
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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