Recipe - Parsnip Celeriac And Potato Gratin

30 g Butter
450 g Parsnips
450 g Celeriac
450 g Potatoes
1 lg Onion
3 Plump garlic cloves
115 g Mature farmhouse Cheddar
cheese
575 ml Creme fraiche
1 lg Pinch of paprika
1 lg Pinch mustard powder
Salt and pepper

Preheat the oven to 200C/400F/gas 6. Use a little of the butter to grease
the sides of a large heatproof casserole.

Peel all the vegetables except the onion and shred them, using the
shredding blade of the food processor. Turn them all out on a large clean
tea towel and pat and squeeze as dry as possible.

Put the casserole over a moderate heat on the hob and melt the remaining
butter in it. Peel and chop the onion and garlic, then saute them briefly
until just translucent.

Add the shredded vegetables and turn for a minute or so to coat with
butter. Remove from the heat.

Grate the cheese and mix half into the cream, then season it with the
paprika, mustard, salt and pepper.

Pour the cream over the shredded vegetables and sprinkle the remaining
cheese over the top.

Bake for about 30 minutes, until golden brown.

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