Sweet Potato & Parsnip Gratin - cooking recipe

Ingredients

660 g orange sweet potatoes, peeled, thinly sliced
350 g parsnips, peeled, thinly sliced
400 g carrots, peeled, thinly sliced
40 g French onion soup mix
300 ml light cream
2 teaspoons fresh rosemary, finely chopped

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
Bake, covered, for 30 minutes.
Remove cover and bake for another 25 minutes or until vegetables are tender.
Serve.