Ingredients
- 200 g carrots, thinly sliced
- 250 g parsnips, thinly sliced
- 300 g celeriac, thinly sliced
- 400 g potatoes, peeled and thinly sliced
- ¼ cup (15 g) snipped fresh chives
- ½ teaspoon freshly grated nutmeg
- salt and pepper
- 200 ml low–fat milk
- ⅓ cup (90 g) fromage frais
- ⅓ cup (90 g) sour cream
- 2 thick slices wholemeal bread, about 85 g in total
- 1 tablespoon (20 g) butter, melted
- 100 g cheshire cheese or mature cheddar, finely grated
Preparation
- Preheat the oven to 180°C.
- Layer the carrot, parsnip, celeriac and potato slices in a large, shallow ovenproof dish, sprinkling the chives, nutmeg, and salt and pepper to taste between the layers.
- In a mixing bowl, lightly whisk together the milk, fromage frais and sour cream, then pour evenly over the vegetables.
- Cover the dish with foil and bake for 1–1¼ hours, or until the vegetables are tender.
- Cut the bread into 5 mm dice and toss with the melted butter and grated cheese to mix evenly.
- Spoon the mixture in an even layer over the vegetables.
- Return to the oven, without the foil covering, and bake for a further 15–20 minutes, or until the top is crisp and golden.
- Serve hot.