From Gorgeous Vegetables
1 lb. carrots, trimmed, peeled, and thinly sliced
1 lb. parsnips, trimmed, peeled, and thinly sliced
1 lb. leeks (trimmed weight), thinly sliced
1 cup vegetable stock
2 Tbsp. unsalted butter, diced
Sea salt, black pepper
1 ½ tsp. superfine sugar
4 medium eggs
¾ cup grated mature Cheddar
¾ cup fresh white breadcrumbs
2 Tbsp. Peanut or vegetable oil
6 Tbsp. coarsely chopped fresh flat-leaf parsley
1. Place the carrots, parsnips, and leeks in a large saucepan with the stock, butter, 1 ½ teaspoons of salt, and sugar and bring the liquid to a boil. Cover the pan and cook over medium heat for 5 minutes, then cook uncovered for another 15 minutes, stirring occasionally, until nearly all the liquid has evaporated and the vegetables are sitting in a buttery emulsion. Leave to cool for a few minutes.
2. Whisk the eggs in a large bowl with some seasoning, then stir in two-thirds of the cheese.
3. Toss the breadcrumbs in another bowl with the oil, then mix in the rest of the cheese.
4. Add the vegetables to the bowl with the egg and cheese mixture, scatter the parsley over, and stir to combine everything. Tip the mixture into a 12-inch oval gratin dish or other shallow ovenproof dish of a similar size. Smooth the surface and scatter the breadcrumb mixture on top.
5. Preheat the oven to 425oF.
6. Place the gratin dish in a roasting dish with boiling water coming two-thirds of the way up the sides, and bake for 30-35 minutes until the breadcrumbs are golden and crusty. Serve immediately.
NOTE: To make ahead, complete through step 4, cover, and chill. Hold
off adding breadcrumbs until it’s time to bake.
Submitted by Lisa Bretherick