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Gratin of Carrots & Root Vegetables Recipe

Gratin of Carrots & Root Vegetables Recipe

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Ingredients:

Serving

Directions:

Preheat the oven to 350F and butter a shallow ovenproof dish.
Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning.
Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
Pour the carrots and cream over the other vegetables, and spread the carrots out.
Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	309.02 Kcal (1294 kJ)
Calories from fat	137.33 Kcal
		% Daily Value*
Total Fat	15.26g	23%
Cholesterol	54.39mg	18%
Sodium	357.12mg	15%
Potassium	724.97mg	15%
Total Carbs	34.11g	11%
Sugars	10.29g	41%
Dietary Fiber	5.63g	23%
Protein	10.34g	21%
Vitamin C	7.6mg	13%
Vitamin A	1.8mg	61%
Iron	1.4mg	8%
Calcium	289.6mg	29%

Amount Per 100 g
Calories	113.55 Kcal (475 kJ)
Calories from fat	50.46 Kcal
		% Daily Value*
Total Fat	5.61g	23%
Cholesterol	19.99mg	18%
Sodium	131.23mg	15%
Potassium	266.4mg	15%
Total Carbs	12.54g	11%
Sugars	3.78g	41%
Dietary Fiber	2.07g	23%
Protein	3.8g	21%
Vitamin C	2.8mg	13%
Vitamin A	0.7mg	61%
Iron	0.5mg	8%
Calcium	106.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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