Winter Vegetable Gratin

*Winter Vegetable Gratin*
Serves 6

A wonderful combination of winter root vegetables, all roasted together with cream and a buttered cheese and crumb topping.  Makes a tasty side dish for that meat lover of yours, or a wonderful vegetarian main!  You may use the vegetables I have suggested here, or vary them according to what you have on hand.  Sweet potatoes and butternut squash are also very good in this.

8 ounces celeriac, peeled and cut into cubes
1 carrot, peeled and cut into rounds
1 parsnip, peeled and cut into semi circles
1 swede, peeled and cut into chunks
2 potatoes, peeled and cut into cunks
8 ounces light cream
1 fat clove of garlic, crushed
1 tsp dry mustard powder
25g fresh rye or whole wheat bread crumbs
2 TBS freshly grated Parmesan cheese
2 tsp marjoram leaves
2 TBS melted butter
salt and freshly ground black pepper

Pre-heat the oven to 180*C/350*F.  Butter a shallow ovenproof dish.  Set aside.

Bring a large saucepan of lightly salted water to the boil.  Add the vegetables.  Cook for 10 minutes, then drain well.  Place in a large bowl.

Whisk the cream, garlic and mustard powder together in a saucepan.  Heat, stirring constantly, over medium heat, cooking for about 10 minutes, until the mixture is thickened like a cistard, and coats the back of a metal spoon.  Remove from the heat and pou rover the vegetables in the bowl.  Spread into the prepared baking dish.  Season with some salt and pepper.

Mix together the bread crumbs, cheese and marjoram leaves.  Sprinkle evenly over top of the vegetables.  Drizzle the melted butter on top.

Bake in the heated oven for about 40 minutes, until the crumbs are golden brown and the cream around the edge of the dish has turned a golden brown and is a bit crusty.  Remove from the oven and allow to cool somewhat.  Serve warm.  Delicious!