richard What better way to round off a sunday in which not only have you built the worlds most magnificent shelving ‘solution’ from scratch (and wood) but also found the time to watch a (double) episode from the forth (and darkest) season of BSG than by sitting down with your (lovely) co-blogger and eating this hearty, rich (wintery) dish? (That’s enough brackets – Ed). None I’d say … although our choice of viewing could have been a lot better.
‘Remember to take a photograph before you have eat it … otherwise you’ll have to resort to cobbling together a clumsy visual metaphor’
Preparation time: 5 minutes
Cooking time: 1 – 1½ hours
Skill level: easy
Serves: 4 – 6
Recipe: BBC Olive Magazine
Ingredients
- 5 medium potatoes
- 2 parsnips
- 2 carrots
- horseradish – 3 tbsp of freshly grated or 2 tbsp prepared
- double cream – 400ml
- parmesan – grated – 6 tbsp
- s & p
Pre-heat the oven to 160C gas 3.
In a bowl, mix together the horseradish, cream and seasoning. Peel the vegetables and thinly slice to 5mm rounds.
Grease a suitably sized ovenproof dish with butter. Layer the vegetables into the dish, seasoning between layers. Pour over the cream mixture and sprinkle with the parmesan.
Bake for 1- 1½ hours or until golden and tender.
Meanwhile, admire your handiwork…
Serve.
Verdict: A rich, sweet, creamy delight which is great as either a side dish or a hearty meal in itself. Although I don’t like to single anyone out as a favourite, I feel special mention should go to the crispy cheesy top.
Drink: Some bottles of local Polish beer.
Entertainment: ‘Hellboy’ on DVD. Unlike the Carrot, Parsnip & Horseradish Gratin, this left us feeling empty.
