Fresh chopped sage or any other fresh or dried herbs
Knob of butter
3 tablespoons of grated cheese
Small measuring jug of milk
Salt and pepper
- 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 until the veg is tender. Delicious!