Delicious and decadent carrot and parsnips gratin, the perfect accompaniment for any main meal. Enjoy!
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
Pre-heat the oven to 180C/350F.
Thinly slice the carrots and parsnips with a knifeor mandolin. Set aside.
In a large frying pan, cook the leeks in onetablespoon of butter until soft. Remove from theheat and set aside.
Place the cauliflower florets in a large saucepan and cook in boiling water until soft. Drain. Place theflorets in a high-powered blender with onetablespoon of butter. Season with salt andpepper. Blend until smooth and creamy.
To assemble the gratin, spread some cauliflowerpurée on the bottom of a pie dish. Top with carrotand parsnip slices. Top with some leek and asmall sprinkling of cheese. Repeat, finishing witha thick layer of cauliflower purée. Sprinkle withthe remaining cheese.
Place in the oven and cook for 1 hour or untilthe carrots and parsnip are al dente. If the top isbrowning too quickly, cover it with foil.