Carrot and parsnip gratin with stuffing top recipe
Give your Christmas mains some excellent company with this crisp and cheesy root vegetable gratin
See method- Serves 6
- 15 mins to prepare and 1 hour 15 mins to cook
- 304 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 tbsp butter, for greasing
- 500g carrots, peeled and finely sliced into rounds
- 500g parsnips, peeled and finely sliced into rounds
- 1 onion, finely sliced
- 5g fresh thyme, leaves picked
- 300ml single cream
- 25g grated pecorino
- 170g pack sage & onion stuffing mix
- 2 tbsp vegetable oil
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 304.0kcal
- Fat
- 19g
- Saturates
- 9g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 28.5gProtein 6.3gFibre 8.7g
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Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 7cm deep, 20cm square baking dish and add a layer of carrot and parsnips. Scatter with a few onion slices and some thyme leaves; season. Repeat the layers until all the veg is used.
- Pour the cream over so it sinks into the layers. Cover with foil and bake for 50 mins-1 hr or until the veg is tender when pierced with a cutlery knife. Increase the oven to gas 7, 220°C, fan 200°C.
- Remove the foil, mix together the pecorino and stuffing mix and scatter over the top of the veg. Drizzle with the oil and bake for a further 10-15 mins until the topping is golden and crisp. Place a baking tray underneath if the dish is very full, to catch any drips it if bubbles over. Leave to rest for 10 mins.
- Get ahead: Make the gratin in a freezer-proof dish up to the end of step 2, cool and freeze. On the day, cook from frozen (covered in foil) for 45 mins at gas 5, 190°C, fan 170°C, then follow from step 3.
- See more Christmas side dishes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
