You can use any combination of root vegetables in this dish, which makes a great side or a hearty supper. I used swede, carrot, parsnips, potato and an onion, all of which are in this week’s Bert’s Barrow veg box. I also added some chopped sage from the garden – you can use any fresh or dried herbs or leave them out if you don’t have them.
You will also need a good dollop of butter, about 3 tablespoons of grated cheese, a small measuring jug of milk and an egg, plus salt and pepper to taste.
Peel and thinly slice the root veg. Peel the onion, cut it in half lengthways then slice thinly into half rounds.
In a shallow roasting dish, layer the veg adding some of the onion and herbs, plus a couple of knobs of butter and a scattering of grated cheese, to each layer as you go. Season to taste. Whisk the egg and the milk together and pour over the vegetables. Top with the remaining grated cheese and bake in a hot oven for about an hour. Delicious!