Winter Vegetable Gratin
Main Dish, Side Dish • Bread, Herbs & Spices, Potatoes, Vegetable
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Ingredients
- 3 1/2 ounces (100g) celeriac, peeled and cut into 1 inch cubes (celery root)
- 1 small carrot, peeled and cut into coins
- 1 small parsnip, peeled, cut in half lengthwise and cut into half moons
- 1/2 small swede (Rutabaga) peeled and cut into 1 inch cubes
- 1 medium potato, peeled and cut into 1 inch cubes
- 1/2 cup (120ml) cream
- 1 small clove garlic, peeled and crushed
- 1/2 tsp dry mustard powder
- 1 TBS butter, melted
- 3 TBS fine cracker crumbs
- 2 TBS finely grated Parmesan cheese
- 1 tsp thyme or marjoram leaves
- salt and black pepper to taste
Directions
- Preheat the oven to 350F/180C/ gas mark 4. Butter a 6 by 8 inch gratin dish. Set aside.
- Bring a pot of lightly salted water to the boil. Add the vegetables and cook for 10 minutes. Drain well. Spread out in the buttered gratin dish.
- Warm the cream together with the garlic and mustard powder. Season to taste with salt and black pepper. Pour evenly over the vegetables in the dish.
- Whisk together the butter, cracker crumbs, cheese, marjoram or thyme leaves, and season to taste with a bit of salt and pepper. Sprinkle this evenly over top of the casserole.
- Bake in the preheated oven for 40 minutes until bubbling and golden brown. The vegetables should be tender when pierced with the tip of a sharp knife.
- Serve warm as a vegetarian main or as a side dish.
