3 tblsp extra virgin olive oil
1 large onion, sliced
500g parsnips, very thinly sliced
500g carrots, very thinly sliced
2-3 cupfuls baby spinach leaves
3 garlic cloves, sliced
3 bay leaves
3 sprigs rosemary
350ml low fat milk
200g ricotta cheese
125g pecorino or parmesan cheese
50g blanched hazelnuts
100g fresh breadcrumbs
Salt and freshly ground black pepper
Heat the oven to 200 degrees celcius (180 fan forced).
Heat a high sided pan to medium and add 2 tablespoons olive oil, onions and a pinch of salt. Soften gently for 10 minutes, stirring regularly.
Add the parsnips, carrots, spinach, garlic, bay leaves and 2 sprigs of rosemary. Mix to combine. Pour in the milk and simmer for 10-15 minutes. Remove from heat, cool slightly. Stir in the ricotta cheese and half the pecorino (or parmesan cheese). Season with salt and pepper. Transfer to an ovenproof baking dish.
Toast the hazelnuts in the oven for 5-6 minutes. Remove and when cooled, roughly chop.
Finely chop the leaves of the remaining rosemary sprig. Add the remaining 1 tablespoon olive oil to a pan on medium heat and add the breadcrumbs and rosemary. Pan fry for 3-4 minutes until golden and crisp. Take off the heat, leave to cool, add the hazelnuts and the remaining pecorino cheese. Season. Sprinkle over the gratin and then bake for 35-40 minutes until golden and the vegetables are soft when tested with a skewer.
Serves 4 as a side dish.
