Root vegetable & crispy kale gratin - Clarence Court Recipes

Ingredients

• 50g kale (weight with stalks removed)
• Olive oil
• ½ teaspoons ground cumin
• Sea salt
• 3 medium potatoes
• 2 large parsnips
• 2 medium sweet potatoes
• Unsalted butter, softened
• 3 cloves garlic, peeled and finely sliced
• Ground black pepper
• 500ml double cream
• 4 Clarence Court hen egg yolks
• 200g mature cheddar, grated
• 1 small bunch chives, finely sliced
• 50g Parmesan, grated
• 100g semi dried tomatoes
• A few sprigs of thyme, leaves picked