Back to your roots bake
Serves: 4
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, peeled and chopped
- 300g Chantenay carrots
- 500g mixed root vegetables (e.g. parsnip, sweet potato, squash, swede) peeled and cubed
- sea salt and black pepper
- 40g butter
- 40g plain flour
- 400ml milk
- 1 tbsp chopped parsley
- 1 tbsp crème fraiche
- ½ tsp ground nutmeg
- 1 tbsp horseradish
- 50g grated mature cheddar
- 50g wholemeal breadcrumbs
Method
- Heat a frying pan, add the olive oil and butter and sauté the onion for 5 mins, stirring.
- Add the carrots and the mixed veg, season with sea salt and black pepper and sautée until the vegetables are colouring and beginning to soften.
- Place the mixture in an oven-proof dish.
- Melt 40g butter in a saucepan, add the flour, mix to make a roux and cook gently over a very low heat for 1 min.
- Gradually add the milk, whisking continually until smooth to make a sauce.
- Simmer, stirring continually, for 3 mins and remove from the heat.
- Stir in the parsley, crème fraîche, ground nutmeg, and horseradish and season with salt and pepper.
- Pour over the vegetable mixture.
- Heat the oven to 180C/Gas Mark 4.
- In a bowl, mix together the cheese and breadcrumbs and sprinkle over the vegetable mix.
- Place in the oven and bake for 30-40 mins until the vegetables are cooked and the topping is golden brown.
