Autumnal colours with harmonising flavours are what first drew me to this dish.
We used to serve this charlotte regularly in our restaurant, and if I had a pound for every time I was asked for the recipe, then I would be worth a bob or two by now.
INGREDIENTS to serve 6 people :-
750 g (1½ lb) root vegetables [carrot, Swede, turnip, parsnip, celeriac]
110 g (4 oz) onion
1 tablespoon vegetable oil
50 g (2 oz) breadcrumbs, or cheese, seeds & breadcrumbs mixture
Wash and peel, then grate the root vegetables and the onion.
Place the grated vegetables in a saucepan with the vegetable oil.
Cover with a lid and cook (or sweat) on a low heat for about 8 - 10 minutes until soft.
Stir occasionally to prevent burning.
Place evenly in an ovenproof dish.
Sprinkle with the breadcrumbs or cheese & seeds mixture.
Grill until golden brown and crispy; or
bake in the oven at Gas Mark 6 / 400°F / 200°C (180°C for fan oven) for 10 - 15 minutes.
Reheat in a microwave oven before serving if necessary.