Diary of a Dying Nation (@DiaryofaDyingNation)

Mixed Root Vegetable Dauphinoise *This is a fridge raid of all the root vegetables you have to hand. Don’t skimp on the potatoes, though: they’re what make it super-comforting. Use whatever sweet spice mix you have in the house and substitute another hard cheese for the Parmesan, if you prefer.* 1 red chilli (20g), thinly sliced into rounds 90ml white-wine vinegar 2 tsp. caster sugar Fine sea salt 75g unsalted butter 1 T. rosemary leaves 1 onion, peeled and thinly sliced (150g) 1½ tsp. baharat or five-spice 1kg root veg (including 200g king edward potatoes or similar), roughly chopped at an angle into 4cm x 2cm pieces 175g double cream 25g Parmesan, grated 10g parsley leaves, finely chopped In a small bowl, mix the chilli, vinegar, sugar and a teaspoon of salt and set aside to pickle. Put a shallow, round, 28cm casserole dish for which you have a lid on a medium-high heat, add the butter and, once it has melted, add the rosemary, onion, baharat and 2 tsp. of salt, and cook for five minutes, until the onions are pale and translucent. Add all the root veg, cook, stirring occasionally, for 2 min., then pour in 150ml water, cover and cook for another 15 min., stirring once halfway through, until the vegetables are cooked. Turn on the grill to its highest temperature. Stir the double cream into the root vegetable pan, cook uncovered for five minutes, then take off the heat and stir in half the cheese. Sprinkle the remaining cheese on top, then grill for three minutes, until golden and bubbling. Leave to rest and settle for 10 min., then scatter over the pickled chilli and a teaspoon of the pickling liquor. Serve hot with the parsley scattered on top. https://www.theguardian.com/food/2022/dec/24/root-vegetable-dauphinoise-apricot-stuffing-roast-pears-recipes-yotam-ottolenghi-last-minute-christmas