Root Vegetable Gratin - cooking recipe

Ingredients

100 g butter
2 None onions, peeled and chopped
600 g carrots, peeled and diced
600 g parsnips, peeled and diced
3 None leeks, washed well and cut into 1cm strips
150 ml semi-skimmed milk
50 g plain flour
2-3 tbsp chopped parsley
100 g breadcrumbs
100 g cheddar cheese, grated
50 g blanched almonds, coarsely chopped
25 g cashews, coarsely chopped
1 tbsp sesame seeds

Preparation

Heat 1/2 of the butter in a large pan. Add onion and saute for 5 mins. Add carrot, parsnip and leek and cook for 3-4 mins. Add milk and 1 1/4 cup water. Simmer for about 10 mins until vegetables are tender. Add flour paste, bring to a boil and simmer 3-4 mins. Add parsley and season. Transfer to an overproof dish and set aside.
Meanwhile, preheat oven to 400\u00b0F. Melt remaining butter, add breadcrumbs then set aside to cool. Add cheese, almonds, cashews and sesame seeds. Sprinkle over vegetables and bake for 20-25 mins until golden.