Root Vegetable Gratin

• 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

1. 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.
2. Meanwhile, preheat oven to 400u0b0F. 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.

butter, onions, carrots, parsnips, leeks, milk, flour, parsley, breadcrumbs, cheddar cheese, blanched almonds, cashews, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/17443 (may not work)