Root Vegetable Gratin

Ingredients

• 2 stalks leeks
• 4 Carrots
• 4 parsnips
• Salt
• Pepper (freshly ground)
• 200 ml vegetable broth
• 150 g crème fraîche
• 2 Eggs
• 1 tbsp coarse mustard
• 100 g grated cheese (e.g., cheddar)

Instructions

1. 1.

   Preheat the oven to 160 °C fan. Cut the leeks lengthwise, clean and wash them, then slice into pieces that fit across a baking dish. Peel the carrots and parsnips, cut them lengthwise and trim to size.

2. 2.

   Layer the vegetables in the dish, season with salt and pepper, and pour over the broth. Bake in the preheated oven for about 15 minutes, turning occasionally. If needed, add more broth.

3. 3.

   Whisk together the crème fraîche, eggs, and mustard until smooth. Season lightly with salt and spread over the vegetables (the liquid should have almost completely evaporated and the veggies nearly cooked).

4. 4.

   Sprinkle the grated cheese on top and bake at 200 °C for 10–15 minutes until golden brown.