Root Vegetable and Horseradish Gratin

1. 1

   Preheat oven to 200*C, 400*F.

2. 2

   Peel the swede, parsnips and carrots, and then thinky slice them.

3. 3

   (you will need to quarter the swede before slicing it) Cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede and parsnips, return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.

4. 4

   Tip the vegetables into a buttered oven proof casserole.

5. 5

   Mix the creme fraiche, horshradish, salt and pepper and spread over the vegetables.

6. 6

   Sprinkle with the cheese.

7. 7

   Bake for 25 to 30 minutes until golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.