A trio of winter vegetables that are the perfect accompaniment to a meal.
Prep:20 mins
Serves 4
225g potato225g parsnip1 onion, sliced1 tbsp creamed horseradish2 tbsp chopped fresh chive100g Greek yogurt25g butter
STEP 1Heat oven to 190C/fan 170C/gas 5. Cut the potatoes and parsnips into matchsticks or grate them coarsely and place in a large bowl. Stir in the onion, creamed horseradish, chives and yogurt and mix until well combined. Season to taste.STEP 2Arrange the vegetable mixture in a 20cm shallow metal tin, cover with foil and bake for 1 hr. Remove the foil, dot the top with the butter and bake, uncovered, for a further 15 mins until the vegetables are tender and the top is crispy and golden. Serve hot.
