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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

Latest comments and suggestions

• maverick

  02 January 2008

  maverick 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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• maverick

  02 January 2008

  maverick 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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• huskerpower

  24 February 2009

  huskerpower rated and commented on this recipe

  

  Fantastic and sooo easy. Guests rave about this side dish served with the beef fillet roast that is suggested on the site. I use horseradish cream.

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• adykell

  12 July 2009

  adykell commented on this recipe

  Served this with Gordon's beef wellington for a dinner party. It goes really well.

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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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