London Clinic of Nutrition
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Carrot and Parsnip Gratin

Delicious and decadent carrot and parsnip gratin, the perfect accompaniment for any main meal. Enjoy!



20 minutes

Cooking Time

60 minutes






  • 3 large carrots
  • 3 large parsnips
  • 2 leeks, sliced
  • 2 tbsp butter
  • 3 cups cauliflower florets
  • 100g/3.5 oz pecorino or Parmesan cheese, grated
  • Salt and pepper to taste


  1. Pre-heat the oven to 180C/350F.
  2. Thinly slice the carrots and parsnips with a knife or mandolin. Set aside.
  3. In a large frying pan, cook the leeks in one tablespoon of butter until soft. Remove from the heat and set aside.
  4. 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.
  5. 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.
  6. 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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