Winter may be dark and cold but it is good for one thing – root vegetables like parsnips, turnips and celeriac being in season. As well as this, these starchy vegetables pack a nutrient punch whilst at the same time satisfying our carb and comfort food cravings on dark Winter nights. This Winter Vegetable Gratin recipe works with pretty much any root vegetable so do feel free to experiment and find your favourite combination. I personally love the taste of celeriac (which is extremely low in calories but contains plenty of vitamin K which can boost bone health) and in this particular version I combined it with parsnips, squash and sweet potato – but carrots, potatoes, swede, fennel and turnip also work really well – if you have a favourite root vegetable now is the time to let it shine! This recipe makes a great side dish – I served it last night alongside steak for my husband and tuna steak for me, but it also works well with white meat. It was also delicious heated up again today for my lunch, so it works really well as a stand alone dish as well as an accompaniment. So how do you make it?
Ingredients (makes one large gratin)
1 x celeriac bulb (peeled and chopped into cubes)
1 x large sweet potato (peeled and chopped into cubes)
1/2 large butternut squash (peeled and chopped into cubes)
2 x large parsnips (peeled and sliced)
1 x 500g tub of creme fraiche
2 x tbsp wholegrain mustard (less if you want a milder version)
Emmental cheese to garnish (or gruyere for a slightly stronger taste)
Heat the oven to 180 degrees and lightly grease an ovenproof dish. Prepare all the vegetables by peeling and chopping where necessary – or feel free to use pre-prepared bags of vegetables to save time. Put all vegetables into a large mixing bowl, and in a separate bowl combine the creme fraiche and mustard. Once well mixed then pour over the vegetables and stir until everything is coated, before pouring into the ovenproof dish.
Sprinkle the Emmental on top of the gratin – a small handful if you need to keep the calorie and fat content down, or a large handful if you want a cheesier taste!
Bake in the oven for around 45 minutes, checking every 15 minutes to ensure the top isn’t burning and all the veg are cooked through. Once you can easily put a knife through all the vegetables then remove from the oven and serve. Will keep up to three days and can be reheated.
Such a simple recipe but one I am sure you will come back to again and again due to its versatility – oh and the fact that it’s delicious 🙂 As always, please do tag me if you give this one a go, and of course let me know what vegetable combinations you used – this one works in so many ways!
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