3 large carrots
3 large parsnips
2 leeks, sliced
2 tbs butter
3 cups cauliflower florets
100g/3.5 oz pecorino or
parmesan cheese, grated
Salt and pepper
Pre-heat the oven to 180C/350F.
Thinly slice the carrots and parsnips with a knife
or mandolin. Set aside.
In a large frying pan, cook the leeks in one
tablespoon of butter until soft. Remove from the
heat and set aside.
Place the cauliflower florets in a large saucepan
and cook in boiling water until soft. Drain. Place
the florets in a high-powered blender with one
tablespoon of butter. Season with salt and
pepper. Blend until smooth and creamy.
To assemble the gratin, spread some cauliflower
purée on the bottom of a pie dish. Top with carrot
and parsnip slices. Top with some leek and a
small sprinkling of cheese. Repeat, finishing with
a thick layer of cauliflower purée. Sprinkle with
the remaining cheese.
Place in the oven and cook for 1 hour or until
the carrots and parsnip are al dente. If the top is
browning too quickly, cover it with foil.