Root Veg Gratin
A pleasant, simple way to use root veg as a meal in their own right. Looks tasty too.
Winter is here - again. This simple-yet-tasty dish is another winter warmer. A vegetarian delight. The root veg in this can be swapped out/added to with any root veg of your heart's desire.
cheese - I'm using Gouda - but whatever floats your cheesy boat
Watch the video
Scrub, trim and quarter the celeriac. Then peel the quarters and slice thickly
Scrub, top & tail the parsnips and cut into thick coins
Cut the potatoes into thick coins
Oil a casserole dish and assemble your root veg in layers; one veg to each layer
Sprinkle the pepper, sage & thyme over each layer
Sprinkle a touch of salt over one of the layers
And a bit of oil on one of the later layers
Put some oil and cayenne on the final layer
Melt a big spoonful of butter
Add an equal amount of flour and whisk to a paste
Add a splash of milk and whisk till it becomes pasty - a roux (I must do a Béchamel short and just link to it)
Keep adding the milk in small amounts and whisking - you can add greater quantities of milk as you go
Cook gently for about 20 minutes, till it thickens - how thick is up to you.
Finely slice the garlic and add that and pepper & nutmeg to the sauce
Pour the sauce over the veg
Layer the cheese over the veg, then add a final layer of breadcrumbs
Add some spice to the layer - I like garlic salt, paprika and cayenne - but go mad
Drizzle with oil or dot with butter
180ºC for 40 minutes