GARLIC AND GINGER VEGETABLE GRATIN

I do love a gratin. I try not to eat them very often as they are not too good for the waistline! I spotted this unusual one in a Delicious magazine. I have tweaked it a bit. I made it last Sunday and it was yummy! You needn't be too precise with the ingredients. For two people, I put a crushed garlic clove, a knob of grated ginger, about 100ml milk and 150ml of cream in a pan with a parsnip, 2 carrots and 1 raw beetroot. all very finely sliced(best done on a mandoline if possible). Season well, bring just to the boil and simmer very gently for about 5 minutes. Spoon into a baking dish and cook in a 160 degree oven for about 45 mins or until tender.Because the veg used are all quite naturally sweet, it does taste quite sweet which some people may not like.

I also like a bargain! I had bought a piece of pork on the bone for the princely sum of 4 euros. I cooked it very slowly in the oven on a bed of onions which caramelised and made the basis for a delish gravy. It was so tender. I had the gratin with it. Next day we had cold pork with saute potatoes, freshly cooked beetroot from the garden and salad which took me straight back to my childhood. We always had the remains of the Sunday roast cold on Monday though always with mash, the only way Mum knew with potatoes! There was still plenty of pork left the next day so I minced it up with some fried onion and red pepper, an egg and a couple of teaspoons of some chilli jam I had made.(find recipe at www.joannasfood.blogspot.com/2005/11/chilli-jam.html ) I made 4 patties and fried them in a little oil. A very good 4 euros worth especially as all the veg came from the garden.