ST201901

*Puristseasonaleaterscanalwayssubstitutewinterparsnipsinplaceofsummerycourgettes.

Serves 6

1 small celeriac

1 large potato

1 medium sweet potato

1 yellow courgette*

1 green courgette*

1 small onion

2 garlic cloves

2 tomatoes

2 tbsp olive oil

1 sprig of thyme

1 sprig of rosemary

100g unsalted butter

1 tsp herbes de provence

100g grated parmesan

1 Preheat oven to 200C/Fan 180C/

Gas 6. Peel the celeriac and both

potatoes, then use a mandolin or

a sharp knife to cut all the vegetables

into thin slices about ½cm thick.

(Make sure they are cut to a similar

size for even cooking.)

2 Roughly chop the onion, garlic

and tomatoes and gently heat in a

medium saucepan with 1 tbsp olive

oil for 5–10 mins until softened.

3 Add the sprigs of thyme and

rosemary and season. Place this

sauce into the bottom of a large

shallow casserole or baking dish.

Layer your cut root veg and

courgettes on top, varying the veg

(by colour) as you go round the

dish in a circular pattern.

4 In a small saucepan heat the butter

with the herbes de provence until

melted. Brush the melted herb butter

on top of the veg and sprinkle with

grated parmesan.

A DELICIOUS SIDE DISH

• BUT COULD BE A
  WEEKDAY MAIN EVENT

Root vegetable gratin

5 Bake the dish for 15 mins covered

with a lid or foil, then take out of oven,

remove lid and cook for a further 15

mins uncovered (until golden brown)

just to crisp up the top. »