Root Vegetable Bake
As the weather turns, so too do the menus at Carton House. Warming dishes with a distinct depth of flavour are essential during this time and comfort food is always a preference.
This vegatable bake is a real winter warmer, serve this to vegetarians as a midweek treat or as a side dish with a roast joint to a hungry family.
- 2 carrots
- ½ celeriac
- 1 parsnip
- ½ turnip
- 1 sweet potato
- 100g spring onion, chopped
- 50g butter
- 50g flour
- 100g Gruyère, grated
- 250g crème fraîche
- ¼ tsp nutmeg, grated
For the crumble topping:
- 50g butter
- 2 tbsp plain flour
- 30g almonds or walnuts, chopped
- 30g Parmesan, grated
- ¼ tsp rosemary, finely chopped
1 Preheat the oven to 170˚C/gas mark 3. Dice the vegetables and cook in salted
water till tender. Drain and reserve the cooking water. Melt the butter in a pan
and add the flour, stirring to cook it out gently without colouring.
2 Gradually add 100ml of the reserved vegetable cooking water, stirring to make
sure it does not become lumpy. Carefully stir in the crème fraîche and nutmeg.
Add the vegetables and spring onions and season.
3 Place the vegetable mixture into an oven dish and sprinkle with the Gruyère.
4 Preheat the oven to 180˚C/gas mark 4. To make the topping, rub the butter
with the flour until it resembles breadcrumbs. Add the almonds, walnuts and
Parmesan along with the chopped rosemary. Sprinkle the topping over the
vegetable mix and bake for 30 minutes or until golden brown and bubbling.
For more seasonal recipes like this The Carton House cookbook is available to purchase at front desk for €12.95