carrot and parsnip Gratin

serves 6-8

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.


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My session with Oliver Barnett was very interesting and informative and he told me how to build on my existing healthy diet, broadening what I ate and how I prepared it, and prescribed a course of herbs and a detox.

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