Root gratin

  • 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, grated
  • Special equipment: 1.25L oval gratin dish
1) Preheat the oven to 200C/Gas 6 and set a rack in the middle. Slice the vegetables into 0.5-cm thick 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.

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