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Jade Greenhalgh's parsnip, carrot and caraway gratin with hazelnut crumb recipe

Jade Greenhalgh's parsnip, carrot and caraway gratin with hazelnut crumb

Jade Greenhalgh's creamy root veg gratin features carrots and parsnips, with a subtle kick of horseradish and a golden, nutty topping. It makes a special side dish for roasts, a hearty winter main or a deliciously indulgent vegetarian Christmas dinner. Best of all, you can make-and-freeze ahead so less stress on the day.

See method
  • Serves 6
  • Takes 1 hr 20 mins
  • 417 calories / serving

Ingredients

  • 500g carrots, trimmed, scrubbed and thinly sliced
  • 500g parsnips, peeled and thinly sliced
  • 300ml pot whipping cream
  • 3 tbsp horseradish sauce
  • 1 tsp caraway seeds

For the hazelnut crumb

  • 2 tbsp butter
  • 40g roasted chopped hazelnuts
  • 50g panko breadcrumbs​
  • 25g pecorino, grated

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Each serving contains

Energy
1730kJ 417.0kcal
21%
Fat
31g
high44%
Saturates
16g
high80%
Salt
0.5g
low9%
Sugars
13g
medium14%

of the Reference intake

Carbohydrate 25.0gProtein 6.2gFibre 8.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Layer the carrots and parsnips in a medium-sized ovenproof dish.
  2. For the crumb, melt the butter over a medium heat in a frying pan. Add the hazelnuts and breadcrumbs and cook for a few mins, stirring often, until lightly toasted. Remove from the heat; allow to cool slightly. Stir through the pecorino.
  3. In a bowl or jug, mix the cream, horseradish sauce and caraway seeds. Pour over the sliced vegetables, making sure everything is well coated.
  4. Sprinkle the hazelnut crumb over the gratin. If making ahead, cover tightly with clingfilm and foil and freeze for up to 1 month. Defrost overnight in the fridge. Bake (from fresh or defrosted) for 45-55 mins or until piping hot and the top is golden and crisp.

    • 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.

    • We recommend this recipe for a special occasion or treat, as part of a balanced diet.

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