The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
| 250 g g | Beetroots
Beetroot (cooked) | |
| 30 g g | Butter Butter | |
| 200 g g | Carrots
Carrot (peeled and sliced ) | |
| 1 tsp tsp | Dijon Mustard Dijon Mustard | |
| 2 | Leek
Leek (sliced) | |
| 350 ml ml | Milk Milk | |
| 20 g g | Parmesan
Parmesan (grated) | |
| 200 g g | Parsnip
Parsnip (peeled and sliced ) | |
| 40 g g | Cheese Cheese | |
| 30 g g | Flour Flour | |
| 3 sprigs sprig | Rosemary Rosemary | |
| 100 g g | Breadcrumbs Breadcrumbs |
Add ingredients to existing shopping list or create new one
+ Create new shopping listRoot Vegetable Gratin
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Melt the butter in a saucepan over a medium-high heat. Whisk in the flour and keep whisking for one minute. Whisk in the milk, a little at a time.
3 Bring to the boil, then reduce the heat a little and simmer for two minutes. Stir in the mustard along with three-quarters each of the Cheddar and Parmesan.
4 Meanwhile, cook the parsnips and carrots in a large pan of salted boiling water for 7-8 minutes until just tender, adding the leeks for the last three minutes. Drain the vegetables well, then tip them into a large baking dish. Scatter over the beetroot and rosemary, then pour the cheese sauce over everything.
5 Sprinkle the breadcrumbs over the gratin, along with the remaining cheeses. Bake in the oven for 18-20 minutes until the breadcrumbs are golden and the sauce is bubbling around the edges.
