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Carrot and parsnip gratin with stuffing top recipe

Carrot and parsnip gratin with stuffing top recipe

4 ratings

Give your Christmas mains some excellent company with this crisp and cheesy root vegetable gratin See method

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 304 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 1 tbsp butter, for greasing
  • 500g carrots, peeled and finely sliced into rounds
  • 500g parsnips, peeled and finely sliced into rounds
  • 1 onion, finely sliced
  • 5g fresh thyme, leaves picked
  • 300ml single cream
  • 25g grated pecorino
  • 170g pack sage & onion stuffing mix
  • 2 tbsp vegetable oil

Each serving contains

  • Energy

    1270kj
    304kcal
    15%
  • Fat

    19g 27%
  • Saturates

    9g 45%
  • Sugars

    14g 15%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 28.5g Protein 6.3g Fibre 8.7g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 7cm deep, 20cm square baking dish and add a layer of carrot and parsnips. Scatter with a few onion slices and some thyme leaves; season. Repeat the layers until all the veg is used.
  2. Pour the cream over so it sinks into the layers. Cover with foil and bake for 50 mins-1 hr or until the veg is tender when pierced with a cutlery knife. Increase the oven to gas 7, 220°C, fan 200°C.
  3. Remove the foil, mix together the pecorino and stuffing mix and scatter over the top of the veg. Drizzle with the oil and bake for a further 10-15 mins until the topping is golden and crisp. Place a baking tray underneath if the dish is very full, to catch any drips it if bubbles over. Leave to rest for 10 mins.

Get ahead: Make the gratin in a freezer-proof dish up to the end of step 2, cool and freeze. On the day, cook from frozen (covered in foil) for 45 mins at gas 5, 190°C, fan 170°C, then follow from step 3.

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.

See more Christmas side dishes

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