Root Vegetable bake

100g butter, softened
finely grated zest of 1 small lemon
2 garlic cloves, crushed
3tbsp fresh thyme leaves
85g Gruyere, finely grated
750g waxy potatoes, peeled
225g celeriac, peeled
450g carrots, peeled
450g parsnips, peeled and cored
Vegetarian gravy to serve

Preheat to 190c. Use 25g butter to
Grease a 20cm cake tin (not loose bottom). Mash the remaining butter with the lemon zest, thyme and gruyere. Season.
Very thinly slice the vegetables. Layer one third of the potatoes, then celeriac, carrots and parsnips in the tin. Dot with the butter. Repeat the layers. Finish with black pepper and dots of butter.
Cover the tin with foil and bake for 45 min. Remove the foil and bake for 45 more minutes, until the vegetables are tender. Leave for 5 min. Invert onto a warm plate, place a plate over the top and invert again so the crispy side is on top,

This was from Good Food 101 veggie Dishes. The book said to serve this as if it was a roast, with vegetarian gravy.

This recipe was a huge disappointment.

It takes ages to do all the slicing. It’s a lot of vegetables, and they all have to be sliced really thinly. Still, that wouldn’t be so bad if it was a really wonderful dish, but it’s not all that. The flavor is pretty good, the gruyere cheese is a nice touch, but it does not hold together the way it is supposed to. It just falls apart into a pile. I think it would make a fine side dish to go with something else, but it cannot really stand on it’s own, as a main dish.