Our cheeses logo
Root Vegetables Au Gratin With Cendré des Prés

Root Vegetables Au Gratin With Cendré des Prés

8 portions


  • 450 g (1 lb) parsnips
  • 1 large turnip
  • 450 g (1 lb) white turnips (rappini)
  • 30 ml (2 tbsp.) butter
  • 1 garlic clove, finely chopped
  • 30 ml (2 tbsp.) honey
  • Salt and freshly ground pepper
  • 15 ml (1 tbsp.) fresh thyme, chopped
  • 250 g (9 oz) Le Cendré des Prés, sliced
  • 125 ml (1/2 cup) 35% cream


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • Preheat the oven to 400° F (200° C).
  • Slice the parsnips, the turnip and the rappini into very fine spears, using a mandolin or a well sharpened knife.
  • In a large frying pan, brown the vegetables in butter until they are golden. Add the garlic and honey and cook for 1 minute. Season with salt, freshly ground pepper and fresh thyme.
  • Spread out the vegetables in a 3 L (13 in x 9 in) au gratin dish, alternating layers with slices of Le Cendré des Prés. End with a layer of cheese slices. Pour 35% cream over top.
  • Bake in the oven for around 30 minutes until the cheese is melted and golden brown. Serve hot, as a side dish.
  • This dish can be kept frozen for up to 3 months; cover the dish with plastic wrap and aluminum foil before placing it in the freezer.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines