Root Vegetable Gratin

This is a side dish, but could easily be the main dish in a vegetarian meal. Just serve with a side of sautéed greens or a salad.

Serves 6-8

1 large celeriac, peeled and cubed
1 large sweet potato, peeled and cubed
1 parsnip, sliced
2 carrots, sliced
2 cloves garlic, crushed
2 cups cream
2 tablespoons whole grain mustard
3 tablespoons butter, melted
3/4 cup fresh bread crumbs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
3/4 cup freshly grated Parmesan
Sea salt
Freshly ground black pepper

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil. Cook the celeriac, sweet potato, parsnip, and carrots for about 10 minutes. Drain well. Put the veggies into a casserole dish. Sprinkle with a bit of sea salt and pepper.

For the mustard cream sauce, heat a small pan over medium heat. Add the cream, garlic, and mustard. Simmer for 5 minutes, just until the cream thickens just a tad. Sprinkle in sea salt and pepper to taste. Pour over the veggies.

For the gratin, combine the melted butter with the fresh bread crumbs, marjoram, and thyme. Sprinkle over the veggies. Top with the grated Parmesan.

Bake for 20-25 minutes, or until the bread crumbs are golden brown and the cream sauce is bubbly.

Enjoy!