Monday, 7 February 2011

Root vegetable gratin

Jerusalem artichokes, parsnips, swede and carrot in a rich cheddar and mustard sauce.  As you can see the top was slightly "caramelised" but the mixture of sweet and earthy root veg was really tasty.  Served with cabbage - which was a good idea - and a chicken, mushroom and wine stew - which was a bad idea.  Grilled chicken or sausages would be good, but fought against the wine sauce.

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