Root vegetable and rosemary gratin

Nici Wickes' root vegetable and rosemary gratin is divine. This recipe uses less popular winter veges, such as turnips and parsnips, but feel free to use potatoes and carrots if you prefer

By Nici Wickes
  • 50 mins cooking
  • Serves 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 1 large onion, thinly sliced
  • 2 tablespoon olive oil
  • 25 gram butter
  • 2 orange kumara, peeled and sliced into 1cm rounds
  • 1/2 turnip, thinly sliced (to yield about 1 cup)
  • 2 parsnips, peeled, sliced lengthways
  • small handful fresh rosemary sprigs
  • 1/2 cup cream
  • 1 cup vegetable stock
  • extra water
  • 1/2 teaspoon salt, plus a grind of black pepper
  • 1 cup grated cheese
  • 1 cup fresh breadcrumbs
  • 2 tablespoon melted butter


  • 1
    Preheat oven to 180°C.
  • 2
    Sauté the onions in oil until they are softened.
  • 3
    Butter a medium-sized ovenproof dish. Toss together the sliced kumara, turnip and parsnips. Place these in the buttered dish in two layers, with a middle layer of sautéed onions and rosemary.
  • 4
    Pour over the cream and stock, then fill with water to just below the top of the vegetables. Sprinkle with salt and pepper.
  • 5
    Mix together the grated cheese, breadcrumbs and melted butter, spreading this evenly over the top.
  • 6
    Bake for 40 minutes until cooked through and golden on top.
  • 7
    Serve as a main dish with a green salad for a satisfying vegetarian meal.


Serves 2 as a main or 4 as a side dish. Add leftover turnip to soups and stocks or grate it and use raw to make a Thai-style salad with lime juice, a splash of fish sauce, grated palm sugar, a flick of chilli and shredded chicken.

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