Carrot, Parsnip & Horseradish Gratins
Delight your taste buds with this comforting and creamy horseradish gratin recipe. Layers of thinly sliced potatoes and parsnips are bathed in a luxurious blend of horseradish-infused cream, creating a dish that's rich in flavor and texture. Topped with a golden crust of breadcrumbs and parmesan, this gratin is a perfect side dish that will surely impress your guests.
— Constant Cookbook
Ingredients
- 3 tbsp horseradish , freshly grated or 2 tbsp prepared
- 400ml double cream
- 5 medium potatoes , peeled
- 2 carrots , peeled
- 2 parsnips , peeled
- 6 tbsp grated parmesan
Instructions
- Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
- Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
- Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Yield
Serves 8
Nutrition
- Calories: 653 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.3 milligram of sodium
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