During the autumn I often serve this roasted root vegetable gratin as a vegetarian main course and add a few slices of apple when roasting the vegetables. It is also delicious wth roasted pork or lamb for the « where’s the meat brigade » in my family !!
Ingredients
200 g potato, peeled & cut into bite-size chunks
200 g turnip, peeled and cut into bite sized chunks
200 g carrot, peeled and cut into bite sized chunks
200 g celeriac, peeled and cut into bite sized chunks
200 g parsnips, peeled and cut into bite sized chunks
2 medium onions, sliced
1 garlic clove, crushed
3 tbsp sunflower oil
3 tbsp wholegrain mustard
2 tbsp honey
1 tbsp parsley, chopped
1 tbsp rosemary, chopped
100 ml cream
For the topping
120 g breadcrumbs
70 g hazelnuts, toasted and chopped
4 tbsp butter, melted
4 tbsp gruyere cheese, grated
Method
Preheat the oven to 200C/Fan 180/Gas 6.
Combine the potatoes, turnips, carrots, celeriac, parsnips, onions and garlic in a large roasting dish.
Whisk together the oil, mustard and honey and pour over the vegetables. Mix well. Sprinkle the parsley and rosemary over the top. Season with salt and pepper.
Cover with tin foil and roast for about 50 minutes. Remove the foil cover, add the cream and stir well.
Mix all ingredients for the topping and sprinkle over the roasted vegetables. Return to the oven for 20 minutes until golden brown.
Catherine’s Top Tip:
Add 2tsp harissa to the vegetables when roasting for a more Moroccan/Tunisian flavour.
Recipe from Catherine’s Family Kitchen page 126 RRP 19.99
About Catherine Fulvio
Catherine Fulvio, one of Ireland’s top culinary stars, is an award-winning food writer, TV Chef and proprietor of Ballyknocken House & Cookery School, in Co. Wicklow.
Catherine knows how good food brings family and friends together. Growing up on a working farm Catherine has a strong connection with the land and appreciates the importance of fresh, quality, seasonal ingredients in producing flavoursome food and the rewards that it brings.
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