Root Vegetable Boulangère

A lovely, comforting dish, this was traditionally made just with potatoes and cooked in the baker's oven. One could hardly call this dish light but it s certainly less rich than a creamy, dauphinoise-style gratin and a lovely way to enjoy the flavours of some seasonal roots. You don't have to stick to the ones suggested here: try substituting Jerusalem artichokes, celeriac or swede, for example; they all work well.

1 large or 2 small parsnips, peeled (about 10 oz/300g)
2 large carrots, peeled (about 9 oz/250g weight)
2 large potatoes, peeled (about 14 oz/400g)
butter for dobbing
1 tsp. dried sage, thyme or rosemary
2 cloves garlic, finely chopped
2½ cups vegetable or chicken stock (600 mL)
sea salt
black pepper, freshly ground

Preheat the oven to 400°F (200°C, Fan 180°C, Gas 6). Butter a 13x9" baking dish.

Prepare the vegetables. If the parsnips are fat enough, cut them into rounds, otherwise slice into lengths, as thinly as possible. The carrots should also be sliced thinly, but on the diagonal. Finally, cut the potatoes into slightly thicker slices – about 2–3mm.

Arrange the parsnips over the base – you should have enough for at least 2 layers, perhaps 3 if you have managed to slice them very thinly. Follow with half the sage and garlic, then season lightly with salt and pepper. Dob with butter to suit your taste.

Add a layer of carrots, then repeat the sage, garlic and seasoning. Dob with butter.  Finally, top with the potatoes and dob wiht butter.

Gently heat the stock until warm and pour over the vegetables. Cover the baking dish with a single layer of foil and bake in the preheated oven for 30 minutes.

Uncover the baking dish and cook for another 30 minutes or until the vegetables are tender and most of the liquid has evaporated.

Makes 4-6 servings.