Gratin of carrots & root vegetables

Name: Gratin of carrots & root vegetables
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 500 grams waxy potatoes (we used Desirée), sliced wafer thin; 1 small parsnip, sliced wafer thin; 3 plump garlic cloves, thinly sliced; 1 Tbsp chopped fresh rosemary; 284 milliliters carton double cream; 150 milliliters full-fat milk; 350 grams carrots, sliced wafer thin; 50 grams parmesan, grated

The recipe Gratin of carrots & root vegetables can be made in roughly 1 hour and 25 minutes. One portion of this dish contains about 11g of protein, 31g of fat, and a total of 473 calories. This recipe serves 4. It is a good option if you're following a gluten free diet. A mixture of full-fat milk, parsnip, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this side dish. Users who liked this recipe also liked Root-vegetable Gratin, Root Vegetable Au Gratin, and Celery Root Gratin.

Instructions

Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish.

Ingredients you will need

Butter

Equipment you will use

Oven

Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. Its best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.

Ingredients you will need

Whole Garlic Cloves

Vegetable

Potato

Rosemary

Parsnip

Salt

Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.

Ingredients you will need

Seasoning