Winter veg gratin

• 분량: 4
• 총 시간: 45 min

재료

300mI single cream

1 bay leaf

80g mature Cheddar cheese, grated

2tsp English mustard

200g parsnips, peeled and thinly sliced

400g butternut squash, peeled and thinly sliced

250g cooked and peeled beetroot, thinly sliced

2 leeks, trimmed and thickly sliced into large chunks

200ml vegetable stock

50g fresh sourdough breadcrumbs

20g Parmesan cheese, grated chopped parsley, to serve

방향

1 Heat the oven to 200°C/Gas Mark 6. Heat the cream and bay leaf in a pan. Remove from the heat and leave for 10mins to infuse. Stir in the Cheddar and mustard.

2 Lay the vegetables in an ovenproof dish and pour over the stock. Cover with foil and cook in the oven for 20mins. Remove and pour the cheese sauce over the veg, and top with the breadcrumbs and Parmesan. Return to the oven and bake for 20-25mins.

3 Remove from the oven and serve hot, scattered with chopped parsle