Carrot, parsnip & horseradish gratins

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• 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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• GraceW

  23 May 2010

  GraceW rated and commented on this recipe

  

  Gorgeous. I made it all in one large casserole dish rather than individual ramekins. I did cover it with foil for the first hour to make sure it cooked through well and then unwrapped it for a nice golden sticky finish. I also added a smattering of nutmeg with the seasoning after each layer. Very well received indeed. Oh, I used horseradish cream. Definitely making this again.

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• helen79

  10 January 2011

  helen79 rated and commented on this recipe

  

  Brilliant with roast beef. I also made this in a large dish. Using a magi-mix makes the slicing even easier!

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• maggie

  22 February 2011

  maggie rated and commented on this recipe

  

  yum yum yum!!

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• The Cherub

  08 February 2012

  The Cherub rated and commented on this recipe

  

  The flavours were great. We cooked it covered for a little longer then stated here and it as a little dry, I might add a little more fluid next time, or cook for less time.

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• Maycheck

  26 February 2012

  Maycheck commented on this recipe

  Absolutely amazing! Done initially to feed 10 people so I've just upped the quantites - really easy to do. Go for a bit stronger parmesan to really pull the horseradish flavour through. You'll love it!

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• Tara

  06 April 2012

  Tara rated this recipe

  

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• Donnae

  21 October 2012

  Donnae rated this recipe

  

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• anstypansty

  23 January 2013

  anstypansty rated and commented on this recipe

  

  Very easy to make and absolutely delicious!

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• The Snakebite

  30 May 2013

  The Snakebite commented on this recipe

  This was really really tasted. I grated the carrot and parsnips. Also used Panko breadcrumbs mixed with a little olive oil and added the horseradish to the crumb mixture rather than the whole dish. Worked out really well and easy-as to make. Served with new potatoes and steak. Try it!

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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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