Root vegetables with cream gratin

Cream-gratinated root vegetables taste good with most meat and fish dishes. It may remind you of creamed potatoes, but the nice thing is that you actually have potatoes, vegetables and a kind of sauce in one, so it's quite easy to serve.

400 g potatoes

200 g celery root

300 g carrot

2 parsley roots

5 dl cream

2 garlic cloves, finely chopped

2 stalks fresh thyme

1 ts salt

1 ts pepper

Grated cheese

Peel and cut all the vegetables into even thin slices and place them in an ovenproof dish. Mix cream, garlic, thyme, salt and pepper and pour the mixture over the potatoes. Gratin the vegetables at 180 degrees for approx. 30 minutes, before sprinkling on grated cheese, preferably well-aged, and continuing to gratinate until the cream-gratinated root vegetables are tender. The time will vary somewhat depending on the size of the vegetable slices.

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