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13 December 2012,02:12 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Place the sliced vegetables immediately in a bowl of water to prevent from discoloring.
  • Heat half the butter in a heavy pan, add the curry powder, ground turmeric, ground coriander and half the chilli powder. Cook for 1-2 minutes.
  • Drain the vegetables, then pat them dry with kitchen towel. Place in a bowl.
  • Add the spice mixture and the shallots to the vegetables and mix well.
  • Preheat the oven to 180°C/350°F/ Gas 4.
  • Arrange the vegetables in a shallow baking dish with salt and pepper between the layers.
  • Mix together the cream and milk, pour the mixture over the vegetables, then sprinkle the remaining chilli powder on top.
  • Cover the dish with baking parchment and bake for about 20 -30 minutes.
  • Remove the baking parchment, brush the vegetables with the remaining butter and bake or until the top is golden brown.
  • Garnish the dish with chopped parsley.


  • 420 grams potatoes, thinly sliced
  • 250 grams sweet potatoes, thinly sliced
  • 150 grams celeriac, thinly sliced
  • 4 shallots, chopped
  • 1 tablespoon unsalted (sweet) butter
  • 160 ml single cream
  • 150 ml milk
  • 1 teaspoon curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • 1 teaspoon mild chili powder
  • Salt and black pepper
  • Chopped fresh flat leaf parsley

1 comment for “Root Vegetable Gratin with Indian Spices”

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