Root Vegetable and Horseradish Gratin

• 18 ounces swede (rutabaga)
• 18 ounces parsnips
• 18 ounces carrots
• 1 (200 ml) container creme fraiche
• 2 teaspoons horseradish sauce
• 2 ounces grated gruyere cheese

1. Preheat oven to 200*C, 400*F.
2. Peel the swede, parsnips and carrots, and then thinky slice them.
3. (you will need to quarter the swede before slicing it) Cook the carrots in a large pan of boiling salted water for 5 minutes, add the swede and parsnips, return to the boil, cover and cook for a further 8 to 10 minutes until all vegetables are tender.
4. Tip the vegetables into a buttered oven proof casserole.
5. Mix the creme fraiche, horshradish, salt and pepper and spread over the vegetables.
6. Sprinkle with the cheese.
7. Bake for 25 to 30 minutes until golden.

swede, parsnips, carrots, container creme fraiche, horseradish sauce, gruyere cheese

Taken from www.food.com/recipe/root-vegetable-and-horseradish-gratin-71007 (may not work)