Food Network UK

Root gratin

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Ingredients

  • 500g parsnips, peeled
  • 500g sweet potato, peeled
  • 500g celery root, peeled
  • 500g russet potatoes, peeled
  • 250ml double cream
  • 120ml reduced salt chicken stock
  • 1 tsp dried tarragon
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 1 tbsp minced garlic
  • 175g Gorgonzola cheese, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • Special equipment: 1.25L oval gratin dish

Use imperial measurements

Method

How to make Root gratin

1) Preheat the oven to 200C/Gas 6 and set a rack in the middle. Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slice the vegetables into 0.5-cm thick Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices .

2) In a large bowl, toss the vegetables with the cream, stock, tarragon, salt, pepper, garlic and Gorgonzola. Put into the gratin dish and cover loosely with heavy duty foil. Bake for 1 hour, until the vegetables are fork tender.

3) Once tender, remove the foil, leave the dish on the middle rack and turn the grill on high. Grill the gratin until the top is golden, 3 to 4 minutes. Allow to cool for 10 minutes before serving.

4) The gratin can be made 1 day ahead and reheated at 160C/Gas 3, covered with foil, for approximately 20 minutes.