Name: Winter Veg Gratin
Total time: 50 min
Yield: 4
Ingredients: 300 ml | 10.1 fl oz single cream; 1 bay leaf; 80g | 2.8 oz mature Cheddar cheese, grated; 2tsp English mustard; 200g | 7 oz parsnips, peeled and thinly sliced; 400g | 14.1 oz butternut squash, peeled and thinly sliced; 250g | 8.8 oz cooked and peeled beetroot, thinly sliced; 2 leeks, trimmed and thickly sliced into large chunks; 200ml | 6.8 fl oz vegetable stock; 50g | 1.8 oz fresh sourdough breadcrumbs; 20g | 0.7 oz vegetarian Parmesan cheese, grated; chopped parsley, to serve

VMG Recipes