Post date: 
Monday, 6 June 2016

This delicious veggie gratin is great as part of a main course or as a standalone dish.


Ingredients (serves six)

1 small green cabbage or pak choi
3 medium/large potatoes
Salt and freshly ground black pepper
4 turnips or 1 small swede
4-6 medium carrots
30ml vegetable stock
Knob of butter
1 egg yolk
75ml double cream
75g Gruyère cheese (grated)
25g parmesan cheese (grated)
200g fresh breadcrumbs


  1. Pre-heat your oven to 190°C / Gas mark 5.
  2. Halve, then quarter your cabbage and shred as finely as possible. Rinse in cold water.
  3. Peel and chop the potatoes, then boil and mash. Add the egg yolk and cream, a pinch of salt and some black pepper and place aside.
  4. Peel the turnips or swede and carrots and cut into fine strips.
  5. Boil the carrots in the vegetable stock for around ten minutes. Add the turnip strips and a knob of butter, season with black pepper and simmer for 7-8 minutes.
  6. Steam your cabbage in a steamer if you have one, or simmer in half an inch of water for ten minutes.
  7. Add the cabbage to the mashed potatoes and mix well.
  8. Grease a shallow baking dish, spreading half the mashed potato into the bottom. Sprinkle over the carrots and turnips, smoothing the other half of the mash on top.
  9. Sprinkle with breadcrumbs and both cheeses. Bake for 40 minutes.