Gratin of carrots and potato

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (13)

6.00 potatoes — thinly sliced
6.00 carrots — peeled, sliced lengthwise
45.00 ml butter
salt
black pepper — freshly ground
150.00 ml crème fraîche
150.00 ml cream
30.00 ml capers
1.00 lemon — zest and juice
15.00 ml fresh chillies — 573
40.00 g breadcrumbs — fresh
1.00 garlic — cloves, peeled and finely chopped
30.00 ml flat-leaf parsley — finely chopped
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Method:

Layer potatoes and carrots in a shallow ovenproof dish, dot with butter and season. In a bowl, blend crème fraîche, cream, capers, lemon peel and juice. Pour over vegetables and bake for 20 minutes, or until top is golden brown. Meanwhile, heat olive oil in a frying pan and stir-fry breadcrumbs with garlic until crisp. Remove from pan and stir in parsley. Scatter over cooked gratin and return to oven for 10 minutes. Serve hot. Serves 4.



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