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Parsnip beetroot gratin
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Total Time:
1 hour 40 minutes
Sunday roast veggies baked with rosemary, garlic, and orange zest – a flavorful twist on a classic side dish.
Ingredients:
  • unsalted butter for greasing
  • 500 g parsnips
  • 500 g beetroots
  • 300 ml double cream
  • 200 ml crème fraîche
  • 4 cloves of garlic
  • ½ a bunch of fresh rosemary
  • 2 oranges
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6 and grease a 1.5 litre baking dish. - Scrub the parsnips and beetroots, thinly slice using a mandolin (remember to use the guard!), and layer them in the baking dish. - In a saucepan, combine cream, crème fraîche, whole unpeeled garlic, and rosemary sprigs. Bring to a simmer, then remove from heat. - Finely grate in the orange zest, season with 1½ teaspoons of sea salt and a pinch of black pepper. - Pour the creamy mixture over the vegetables, pressing them down to submerge, and add rosemary sprigs on top. - Cover tightly with foil and bake for 40-45 minutes until vegetables are almost tender. - Remove foil and bake for another 20-25 minutes until top is golden brown and set. - Allow to cool for 5 minutes before serving.

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