Beryl Tate the Kitchen Doctor E-mail:

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 (1 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 / 400F / 200C (180C for fan oven) for 10 - 15 minutes.

Reheat in a microwave oven before serving if necessary.