Root Vegetable Au Gratin

By Wewah

Ingredients

• 18 ounces rutabaga
• 18 ounces parsnips
• 18 ounces carrots
• 8 oz container sour cream
• 2 teaspoons horseradish sauce
• 2 ounces grated gruyere cheese

Preparation

Step 1

Preheat oven to 400 degrees

Peel the rutabaga, parsnips and carrots, and then thickly slice them (you will need to quarter the rutabaga before slicing it.)

Cook the carrots in a large pan of boiling salted water for 5 minutes; add the rutabaga and parsnips return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.

Tip the vegetables into a buttered oven proof casserole.

Mix the sour cream, horseradish, salt and pepper and spread over the vegetables.

Sprinkle with the cheese.

Bake for 25 to 30 minutes until golden.