Winter root vegetables may not always be the most popular with the family but this is a sure-fire way of tempting their taste buds. Leave out the bacon if you need a vegetarian version.
Prep time: 20mins
Cook time: 55mins
450g peeled celeriac (or swede), thinly sliced
450g peeled parsnips, sliced
175g streaky bacon
25g plain flour
150m1 single cream
150g Gruyere cheese, grated
5ml Dijon mustard
Salt and freshly ground black pepper
25g butter, melted
25g fresh white breadcrumbs
Chopped fresh parsley
1 Bring a large pan of lightly salted water to the boil. Add the turnip and cook for 5 minutes, then add the parsnips, cook for a further 5 minutes and then drain thoroughly.
2 Meanwhile, grill the bacon until crispy.
3 Melt the butter in a pan and stir in the flour, cook for 1 minute then gradually stir in the milk. Cook stirring until the sauce thickens then stir in the cream, 110g of the grated cheese, mustard and seasoning.
4 Preheat the oven to 350F/180C/gas Mark 4. Lightly oil a 1litre/2pint shallow ovenproof dish and arrange turnip and parsnip slices alternately into the dish.
5 Pour the sauce over the vegetables. Sprinkle with the remaining cheese, mix the melted butter and breadcrumbs and scatter over the top. Bake for 45 minutes, until golden and bubbling, serve hot with a sprinkling of fresh parsley to garnish.
Tip: to freeze undercook slightly, cool and wrap well. Freeze for 2-3 months and reheat at the above temperature for 30-40 minutes, or golden and bubbling