The recipe also includes more root vegetables and you can choose to include your favourites but parsnips, squash, swede and sweet potato make good additions.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4
- 300g / 10 ½ oz Chantenay Carrots
- 450g / 1 lb peeled and cubed mixed root vegetables
- e.g. parsnips, sweet potato, squash, swede
- 1 onion, peeled and chopped
- 2 tbsp olive oil
- 40g / 1 ½ oz plain flour
- 40g / 1 ½ oz butter
- 400ml 1 2/3 cups milk
- 1 tbsp chopped parsley
- 1 tbsp crème fraîche
- 1 tbsp horseradish
- 55g /2 oz grated mature cheddar
- 50g / 2 oz wholemeal breadcrumbs
- Sea salt and black pepper
- Grated nutmeg (optional)
- Heat the olive oil in a large frying pan. Add the carrots (no need to wash or peel), chopped and prepared root vegetables of your choice and the onion. Saute for 4 - 5 minutes. Season with a little salt and pepper and a tiny pinch of nutmeg if you are using.
- Place the vegetables into an ovenproof dish and put to one side while you make the sauce
- Melt the butter in a saucepan, add the flour and stir together. Cook the mixture over a medium heat for 1 minute stirring all the time. Make sure the mixture does not brown.
- Remove the sauce from the heat and add the milk, all in one go, and whisk thoroughly to create a smooth sauce. Put the sauce back onto to the heat and slowly bring to a gentle boil whilst still whisking. Simmer for 1 minute then again remove from the heat.
- Add the horseradish and crème fraîche to the sauce, season well with salt and pepper then pour over the vegetable mixture.
- Mix the cheese and breadcrumbs together then sprinkle over the vegetables. Bake in the preheated oven for 30-40 minutes until the vegetables are cooked and the topping golden brown.