Root Vegetable Gratin | Connecticut Public
Sally Clarke suggests making this the day before and reheating to serve straight from the oven. Like cooks and hosts, many dishes are more enjoyable when they’ve had some time to relax.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at content.ctpublic.org.
Ingredients
- 2 large Désirée or King Edward potatoes
- 2 large sweet potatoes
- 1 large celeriac
- 3 large parsnips
- 3-1/2 oz (100g) butter, (melted)
- 2 teaspoons finely chopped rosemary leaves
- 9 fl oz (250ml) double cream
- 4 fl oz (125ml) chicken or vegetable stock
- 3 bay leaves
- 2 garlic cloves, (crushed)
- sea salt and freshly ground black pepper
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