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 !!
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
- 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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