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Carrot and parsnip gratin with stuffing top recipe

8 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

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.
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.
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