MB

Gratin Of Roasted Parsley Root, Fennel, Heirloom Carrot And Parsnip

1 hour 15 minutes
A little more challenging

• 6 parsley roots
• 1 large fennel bulb
• 6 medium heirloom carrots
• 2 large parsnips
• 1 medium brown onion
• 1 clove garlic
• 1 fennel flower (if available)
• 1 bunch thyme
• 1 bunch marjoram
• 1 tsp salt
• 100 g butter
• 1 tsp freshly ground white pepper
• 1/2 tsp cayenne pepper
• 1 tsp smoked paprika
• 100 g good quality gruyere or comté
• 100 g parmigiano-reggiano
• 200ml thick cream

4 people

1. Preheat the oven to 180°c.
2. Peel the vegetables and remove the stems.
3. Cut into even pieces 1cm thick.
4. Mince the garlic and mix through the vegetables.
5. Add the salt and pepper.
6. Cut the butter into cubes and mix through the vegetables.
7. Place into a suitable ovenproof casserole and roast for 45 minutes until the vegetables are tender and golden. Cook longer if required. 
8. Pick the thyme and marjoram and mix through the roast vegetables. 
9. Grate the cheeses and mix into the cream with the cayenne pepper and paprika.
10. Pour over the vegetables.
11. Turn the oven to fan grill at 250°c.
12. Cook the vegetables until the cream and cheese are bubbling and golden.

To serve

Chefs Tips

Use the different oven modes to enhance your cooking.