• 3 carrots, peeled and sliced paper-thin
  • 2 parsnip, peeled and sliced paper-thin
  • 1 onion, chopped
  • 2 garlic gloves, thinly sliced
  • 500ml milk
  • 200ml semi thick cream
  • salt
  • freshly ground black pepper
  • 1 teaspoon of grated nutmeg
  • 1 tablespoon of ginger powder


Preheat the oven to 170°C.

Layer the carrots and parsnip in the bottom of the dish. Top with the onion and garlic slices.

Carrots and parsnip gratin

Pour the cream and milk into a bowl and add the seasoning. Mix all together.

Pour everything over the vegetables.

Carrots and parsnip gratin

Bake for 90 minutes until golden and bubbly.

Carrots and parsnip gratin