Gratin of Winter Vegetables

Serves 8

Preparation time: 15 mins

Cooking time 1½ hrs

Ingredients:

500g/1lb 2oz carrots

1 medium celeriac

1kg/2lb 4oz floury potatoes, Maris Piper or King Edward

5 tbsp olive oil

1 garlic clove, crushed

Salt and freshly ground black pepper

300ml/½pt hot vegetable stock

Chopped parsley for garnish

Grated cheese for topping (optional)

AND THIS IS WHAT YOU DO…

1.  Heat oven to 190c/Fan 170c/Gas 5.

2.  Peel the carrots, celeriac and potatoes.  Put through the slicing blade of food processor or mandolin, keeping them separate.

3.  Arrange half the potatoes in a large gratin dish and drizzle with 1 tbsp oil and a little garlic. Cover with the celeriac, more oil and garlic, then carrot and more oil and garlic. Season each layer and cover with the remaining potatoes and drizzle with the remaining oil.

4.  At this stage, if you wish you can sprinkle grated cheese on top.

5.  Pour over the stock, then cover tightly with foil. Bake for 45 mins then remove the foil and cook for a further 35-45 mins until tender and the top is golden and crisp.

The gratin can be made earlier in the day and reheated in the oven for 15-20 mins. Scatter over the parsley just before serving.

A good accompaniment to Guinea Fowl