Shredded vegetable gratin

Grate equal portions of pumpkin, parsnip, turnip and fennel (total 8 cups not compressed), retaining the fennel separate.
3 cloves garlic, minced
1 Tb oregano
1 tsp freshly grated nutmeg
1 tsp black pepper
1 cup grated sharp cheese (I used Nimbin)
100ml (1/2 cup) white wine
250g (1/2 lb) creme fraise (or sour cream)
Salt to taste

Sauté the fennel and garlic until it caramelizes. Mix with the rest of the ingredients (except the cheese) and press into a baking dish. Cover with the cheese, cover with aluminum foil, and bake for 30 min at 180 C. Take the aluminum foil off and bake for another 30 min or until the cheese is golden.

This dish is actually derived from a dish I read in the Delicious magazine (June edition from UK foodie Alice Hart), with some changes. I served it with grilled tomato and onion sausages, steamed broccoli and home-made wholewheat bread with millet (bread recipe to follow).

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