Here's a beautiful carrot and pumpkin gratin that uses pureed parsnip as a base to give a rich, creamy texture! A pinch of nutmeg and cinnamon can turn this everyday side into a festive feast!
3 large carrots
3 cups pumpkin, thinly sliced
2 leeks, sliced
2 tbs butter
3 cups parsnip, diced
100g pecorino or parmesan cheese, grated
Salt and pepper
Preheat the oven to 180C
Thinly slice the carrots and pumpkin with a knife or mandolin. Set aside.
In a large frying pan, cook the leeks in one tablespoon of butter until soft. Remove from the heat and set aside.
Place the diced parsnip in a large saucepan and cook in boiling water until soft. Drain. Place the pieces in a high-powered blender with one tablespoon of butter. Season with salt and pepper. Blend until smooth and creamy.
To assemble the gratin, spread some parsnip puree on the bottom of a pie dish. Top with carrot and pumpkin slices. Top with some leek and a small sprinking of cheese. Repeat, finishing with a thick layer of parsnip puree. Sprinkle with the remaining cheese.
Place in the oven and cook for one hour or until the carrots and pumpkin are al dente. If the top is browning too quickly, cover it with foil.