Root Vegetable and Horseradish Gratin Recipe

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Ingredients:

Serving

18 oz swede ( rutabaga)
18 oz parsnips
18 oz carrots
1 (200 ml) container creme fraiche
2 tsp horseradish sauce
2 oz grated gruyere cheese

Directions:

Preheat oven to 200*C, 400*F.
Peel the swede, parsnips and carrots, and then thinky slice them.
(you will need to quarter the swede before slicing it) Cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede 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 creme fraiche, horshradish, salt and pepper and spread over the vegetables.
Sprinkle with the cheese.
Bake for 25 to 30 minutes until golden.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.15 Kcal (541 kJ)
Calories from fat	22.93 Kcal
		% Daily Value*
Total Fat	2.55g	4%
Cholesterol	8.36mg	3%
Sodium	78.12mg	3%
Potassium	450.84mg	10%
Total Carbs	23.02g	8%
Sugars	10.21g	41%
Dietary Fiber	7.02g	28%
Protein	4.08g	8%
Vitamin C	14.7mg	24%
Vitamin A	0.6mg	21%
Iron	0.6mg	4%
Calcium	149mg	15%

Amount Per 100 g
Calories	64.64 Kcal (271 kJ)
Calories from fat	11.48 Kcal
		% Daily Value*
Total Fat	1.28g	4%
Cholesterol	4.19mg	3%
Sodium	39.1mg	3%
Potassium	225.64mg	10%
Total Carbs	11.52g	8%
Sugars	5.11g	41%
Dietary Fiber	3.51g	28%
Protein	2.04g	8%
Vitamin C	7.3mg	24%
Vitamin A	0.3mg	21%
Iron	0.3mg	4%
Calcium	74.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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