Root Vegetable And Horseradish Gratin

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 18 ounces swede (rutabaga)
• 18 ounces parsnips
• 18 ounces carrots
• 1 (200 ml) container creme fraiche
• 2 teaspoons horseradish sauce
• 2 ounces grated gruyere cheese

Recipe

• 1 preheat oven to 200*c, 400*f.
• 2 peel the swede, parsnips and carrots, and then thinky slice them.
• 3 (you will need to quarter the swede before slicing it) cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede and parsnips, return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.
• 4 tip the vegetables into a buttered oven proof casserole.
• 5 mix the creme fraiche, horshradish, salt and pepper and spread over the vegetables.
• 6 sprinkle with the cheese.
• 7 bake for 25 to 30 minutes until golden.