Roasted Root Vegetable Gratin

Serves 4


  • 200g each of potato, turnip, carrot, celeriac and parsnip, peeled and cut into bite sized chunks
  • 2 medium onions, sliced
  • 1 garlic clove, crushed
  • 3 tbsp sunflower oil
  • 3 tbsp wholegrain mustard               
  • 2 tbsp honey
  • 1 tbsp parsley, chopped
  • 1 tbsp rosemary, chopped
  • 100ml cream
  • For the topping
    • 120g fresh bread crumbs
    • 70g hazelnuts, toasted and chopped
    • 4 tbsp butter, melted
    • 4 tbsp gruyere cheese, grated
    • Salt and freshly ground black pepper


  1. Preheat the oven to 200ºC/Fan 180ºC/Gas 6.
  2. Combine the potatoes, turnips, carrots, celeriac, parsnips, onions and garlic in a large roasting dish.
  3. Whisk together the oil, mustard and honey and pour over the vegetables. Mix well.
  4. Sprinkle the parsley and rosemary over the top.  Season with salt and pepper. Cover with tin foil and roast for about 50 minutes.
  5. Remove the foil cover, add the cream and stir well.
  6. Mix all ingredients for the topping and sprinkle over the roasted vegetables.  Return to the oven for 20 minutes until golden brown.