• 2 tbsp rapeseed oil
  • 30 g plain flour
  • 350 ml semi-skimmed milk
  • 40 g mature Cheddar, grated
  • 20 g parmesan, grated
  • 1 tsp English mustard
  • 200 g parsnips, peeled, halved and sliced on the diagonal
  • 200 g carrots, peeled, halved and sliced on the diagonal
  • 250 g cooked peeled beetroot, cut into wedges
  • 2 leeks, trimmed and thickly sliced
  • 100 g fresh white breadcrumbs
  • 3 sprigs fresh rosemary, leaves picked, to garnish


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Heat the oil in a pan and stir in the flour. Cook for 1 minute before whisking in the milk, a little at a time. Bring to the boil and simmer for 2 minutes before stirring in 3/4 of the Cheddar, 3/4 of the parmesan and the mustard.

  2. 2

    Meanwhile, cook the parsnips and carrots in a large pan of boiling water for 8 minutes until just tender, adding 1 of the sliced leeks for the last 3 minutes. Drain and tip into a 1-litre baking dish. Scatter over the beetroot wedges then cover with the cheese sauce.

  3. 3

    Sprinkle the breadcrumbs over the gratin, along with the rosemary and the remaining leek and cheeses. Bake in the oven for 15-20 minutes, until golden and bubbling.

Nutritional Details

Each serving provides
  • Energy 1532kj 366kcal 18%
  • Fat 13.8g 20%
  • Saturates 4.7g 24%
  • Sugars 15.9g 18%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

41.7g carbohydrate 8.8g fibre 14.3g protein

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