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Jade Greenhalgh's parsnip, carrot and caraway gratin with hazelnut crumb recipe
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Jade Greenhalgh's creamy root veg gratin features carrots and parsnips, with a subtle kick of horseradish and a golden, nutty topping. It makes a special side dish for roasts, a hearty winter main or a deliciously indulgent vegetarian Christmas dinner. Best of all, you can make-and-freeze ahead so less stress on the day. See method
Ingredients
- 500g carrots, trimmed, scrubbed and thinly sliced
- 500g parsnips, peeled and thinly sliced
- 300ml pot whipping cream
- 3 tbsp horseradish sauce
- 1 tsp caraway seeds
For the hazelnut crumb
- 2 tbsp butter
- 40g roasted chopped hazelnuts
- 50g panko breadcrumbs
- 25g pecorino, grated
Each serving contains
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Energy
1730kj
417kcal
21%
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Fat
31g
44%
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Saturates
16g
80%
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Sugars
13g
14%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 25g
Protein 6.2g
Fibre 8.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Layer the carrots and parsnips in a medium-sized ovenproof dish.
- For the crumb, melt the butter over a medium heat in a frying pan. Add the hazelnuts and breadcrumbs and cook for a few mins, stirring often, until lightly toasted. Remove from the heat; allow to cool slightly. Stir through the pecorino.
- In a bowl or jug, mix the cream, horseradish sauce and caraway seeds. Pour over the sliced vegetables, making sure everything is well coated.
- Sprinkle the hazelnut crumb over the gratin. If making ahead, cover tightly with clingfilm and foil and freeze for up to 1 month. Defrost overnight in the fridge. Bake (from fresh or defrosted) for 45-55 mins or until piping hot and the top is golden and crisp.
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 Vegetarian Christmas dinner recipes
We recommend this recipe for a special occasion or treat, as part of a balanced diet.