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Ingredients
| 250 g g | Beetroots
Beetroot (cooked) | ||
| 30 g g | Butter Butter | ||
| 200 g g | Carrots
Carrot (peeled and sliced ) | ||
| 1 tsp tsp | Dijon Mustard Dijon Mustard | ||
| 2 | Leek
Leek (sliced) | ||
| 350 ml ml | Milk Milk | ||
| 20 g g | Parmesan
Parmesan (grated) | ||
| 200 g g | Parsnip
Parsnip (peeled and sliced ) | ||
| 40 g g | Cheese Cheese | ||
| 30 g g | Flour Flour | ||
| 3 sprigs sprig | Rosemary Rosemary | ||
| 100 g g | Breadcrumbs Breadcrumbs |
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Create new shopping listRoot Vegetable Gratin
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Method
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Melt the butter in a saucepan over a medium-high heat. Whisk in the flour and keep whisking for one minute. Whisk in the milk, a little at a time.
3 Bring to the boil, then reduce the heat a little and simmer for two minutes. Stir in the mustard along with three-quarters each of the Cheddar and Parmesan.
4 Meanwhile, cook the parsnips and carrots in a large pan of salted boiling water for 7-8 minutes until just tender, adding the leeks for the last three minutes. Drain the vegetables well, then tip them into a large baking dish. Scatter over the beetroot and rosemary, then pour the cheese sauce over everything.
5 Sprinkle the breadcrumbs over the gratin, along with the remaining cheeses. Bake in the oven for 18-20 minutes until the breadcrumbs are golden and the sauce is bubbling around the edges.
