Roasted Parsley Root, Fennel, Carrot and Parsnip Gratin Recipe


An ode to root vegetables,  AEG ambassador Mark Best and former Masterchef contestant Brendan Pang's gratin of roasted parsley root, fennel, heirloom carrot and parsnip is as soul-warming as they come. The perfect addition to any dinner table, if you feel so obliged either pair it alongside a roast or upgrade the gratin medley to hero dish status.


  • 6 x parsley roots
  • 1 x large fennel bulb
  • 6 x medium heirloom carrots
  • 2 x large parsnips
  • 1 x medium brown onion
  • 1 x clove garlic
  • 1 x fennel flower (if available)
  • 1 x bunch thyme
  • 1 x bunch marjoram
  • 1tsp salt
  • 100gms butter
  • 1tsp freshly ground white pepper
  • 1/2tsp cayenne pepper
  • 1tsp smoked paprika
  • 100gms good quality gruyere or comet
  • 100gms reggiano
  • 200mls thick cream


  1. Preheat the oven to 180°C.
  2. Peel the vegetables and remove the stems.
  3. Cut into even pieces 1cm thick.
  4. Mince the garlic and mix through the vegetables.
  5. Add the salt and pepper.
  6. Cut the butter into cubes and mix through the vegetables.
  7. Place into a suitable ovenproof casserole and roast for 45 minutes until the vegetables are tender and golden. (Cook longer if required).
  8. Pick the thyme and marjoram and mix through the roast vegetables.
  9. Grate the cheeses and mix into the cream with the cayenne pepper and paprika.
  10. Pour over the vegetables.
  11. Turn the oven to fan grill at 250°C.
  12. Cook the vegetables until the cream and cheese are bubbling and golden.
  13. Ready to serve.

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