Roasted Parsley Root, Fennel, Carrot and Parsnip Gratin Recipe

An ode to root vegetables,  AEG ambassador Mark Best and former Masterchef contestant Brendan Pang’s gratin of roasted parsley root, fennel, heirloom carrot and parsnip is as soul-warming as they come. The perfect addition to any dinner table, if you feel so obliged either pair it alongside a roast or upgrade the gratin medley to hero dish status.

Ingredients

6 x parsley roots1 x large fennel bulb6 x medium heirloom carrots2 x large parsnips1 x medium brown onion1 x clove garlic1 x fennel flower (if available)1 x bunch thyme1 x bunch marjoram1tsp salt100gms butter1tsp freshly ground white pepper1/2tsp cayenne pepper1tsp smoked paprika100gms good quality gruyere or comet100gms reggiano200mls thick cream

Method

Preheat the oven to 180°C.Peel the vegetables and remove the stems.Cut into even pieces 1cm thick.Mince the garlic and mix through the vegetables.Add the salt and pepper.Cut the butter into cubes and mix through the vegetables.Place into a suitable ovenproof casserole and roast for 45 minutes until the vegetables are tender and golden. (Cook longer if required).Pick the thyme and marjoram and mix through the roast vegetables.Grate the cheeses and mix into the cream with the cayenne pepper and paprika.Pour over the vegetables.Turn the oven to fan grill at 250°C.Cook the vegetables until the cream and cheese are bubbling and golden.Ready to serve.