Gratin of winter vegetables from Winter Food by Jill Norman
Gratins are very adaptable in the choice of vegetables and flavourings. Root vegetable gratins can be served as a main course, but most often accompany meats. This one goes well with Gammon Braised...
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
Ingredients
- 30 g butter
- 250 g celeriac, peeled
- 250 g parsnips, peeled
- 250 g potatoes, peeled
- salt
- freshly ground black pepper
- ¼ teaspoon ground allspice
- 300 ml single cream, or half cream, half milk
- 1clove garlic, crushed
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