Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: 7 tablespoons butter; 2 onions peeled and chopped; 5 7/16 cups carrots peeled and diced; 1 1/3 pounds parsnips peeled and diced; 3 leeks washed well and cut into 1cm strips; 5/8 cup semi-skimmed milk; 6 3/8 tablespoons plain flour; 3 tablespoons chopped parsley; 15/16 cup breadcrumbs; 7/8 cup cheddar cheese grated; 5 1/2 tablespoons blanched almonds coarsely chopped; 1 3/4 tablespoons cashews coarsely chopped; 1 tablespoon sesame seeds

13 ingredients

2 steps

Ingredients

7 tablespoons butter
2 onions peeled and chopped
5 7/16 cups carrots peeled and diced
1 1/3 pounds parsnips peeled and diced
3 leeks washed well and cut into 1cm strips
5/8 cup semi-skimmed milk
6 3/8 tablespoons plain flour
3 tablespoons chopped parsley
15/16 cup breadcrumbs
7/8 cup cheddar cheese grated
5 1/2 tablespoons blanched almonds coarsely chopped
1 3/4 tablespoons cashews coarsely chopped
1 tablespoon sesame seeds

Directions

1

Heat 1/2 of the butter in a large pan. Add onion and saute for 5 mins. Add carrot, parsnip and leek and cook for 3-4 mins. Add milk and 1 1/4 cup water. Simmer for about 10 mins until vegetables are tender. Add flour paste, bring to a boil and simmer 3-4 mins. Add parsley and season. Transfer to an overproof dish and set aside.
2

Meanwhile, preheat oven to 400°F. Melt remaining butter, add breadcrumbs then set aside to cool. Add cheese, almonds, cashews and sesame seeds. Sprinkle over vegetables and bake for 20-25 mins until golden.