• Lorna

Carrot, Pumpkin and Parsnip Gratin

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.

Serves 6-8

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