Celeriac and Parsnip Gratin
- 1 celeriac
- 1 parsnip
- 500ml boiling water
- 2 tablespoon bouillon powder
- 2 tablespoons dried marjoram
- 2 teaspoon cumin seeds
- 75g Panko breadcrumbs
- 75g Romano cheese
- 2 tbsp Olive oil
Elevate the humble celeriac and parsnip with this delicious gratin, a fantastic side to a roast, or enjoy as a main on its own with some crusty bread and green salad. The creaminess of these two winter root staples means you can get away without the addition of cream, making this a much healthier alternative to the traditional potato-based recipe.
Method
- Preheat the oven to 180℃.
- Slice the parsnip/parsnip and celeriac on a mandolin to around half a centimetre thick, or do this by hand. Add to a baking dish and lightly season with salt.
- In a jug, mix together the water, bouillon, marjoram and cumin and pour into the baking dish with the vegetables.
- Cover with foil and bake for one hour until the vegetables are tender. Remove from the oven and cover with the breadcrumbs, romano cheese, and olive oil and bake for 10 minutes, or until golden. Serve as a side to a Sunday roast or any number of hearty winter dishes.
- 1 celeriac
- 1 parsnip
- 500ml boiling water
- 2 tablespoon bouillon powder
- 2 tablespoons dried marjoram
- 2 teaspoon cumin seeds
- 75g Panko breadcrumbs
- 75g Romano cheese
- 2 tbsp Olive oil
Elevate the humble celeriac and parsnip with this delicious gratin, a fantastic side to a roast, or enjoy as a main on its own with some crusty bread and green salad. The creaminess of these two winter root staples means you can get away without the addition of cream, making this a much healthier alternative to the traditional potato-based recipe.
Method
- Preheat the oven to 180℃.
- Slice the parsnip/parsnip and celeriac on a mandolin to around half a centimetre thick, or do this by hand. Add to a baking dish and lightly season with salt.
- In a jug, mix together the water, bouillon, marjoram and cumin and pour into the baking dish with the vegetables.
- Cover with foil and bake for one hour until the vegetables are tender. Remove from the oven and cover with the breadcrumbs, romano cheese, and olive oil and bake for 10 minutes, or until golden. Serve as a side to a Sunday roast or any number of hearty winter dishes.
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