Gratin of Carrots & Root Vegetables

1. 1

   Preheat the oven to 350F and butter a shallow ovenproof dish.

2. 2

   Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary.

3. 3

   It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.

4. 4

   Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning.

5. 5

   Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.

6. 6

   Pour the carrots and cream over the other vegetables, and spread the carrots out.

7. 7

   Sprinkle over the parmesan, cover with foil and bake for 40 minutes.

8. 8

   Remove the foil and bake a further 20 minutes until golden and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.