- Carrot, Parsnip & Potato Gratin.jpg (35.28 KiB) Viewed 338 times
Preparation Time: 20 minutes
Cooking time: 50 minutes
Serves: 8
If served as eight portions, provides 141 cals, 10g fat (of which 4g saturates), 6g sugar and 0.2g salt per portion.
Ingredients
- 1lb medium carrots, thinly sliced
- ½lb medium parsnips, peeled and thinly sliced
- ½lb Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, minced
- 1½ tsp minced fresh rosemary
- ½ tsp salt
- ½ tsp ground nutmeg
- 1 cup half-and-half cream
- ¼ cup heavy whipping cream
Method
1. Preheat oven to 200°C/Fan 180°C/Gas Mark 6. In a large bowl, combine all ingredients. Transfer to a greased 3 quart baking dish. Cover and bake until the vegetables are tender, 40 - 45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10 - 15 minutes longer. Let stand 5 - 10 minutes before serving.
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