Here are my five: Butternut Squash, Celeriac, Turnips, Parsnips and Potatoes. Actually, I'll let you into a little secret: I included some onions and garlic too! [P.S. an informed source (Jane) tells me that potatoes don't count, so we're back to 5 after all...]
Unfortunately the Parsnips were the only home-grown element of this dish, although the rest of the veg was from our weekly Abel and Cole veg-box, which I have no hesitation in recommending. The quality of their veg is always A1.
The first step in my recipe is to peel the veg and slice it thinly. Then put it into a big mixing-bowl with some crushed garlic, a 240ml tub of cream (we use Elmlea Light cream substitute), and some salt and pepper. Gently mix it all up with your hands, so that every piece of veg is coated with the cream.
Next step: tip the veg into a suitable (deep) ovenproof dish, press them down firmly and top with a neater layer of sliced potato dotted with small pieces of butter.
Then bake in the oven at 160C, for approx an hour or until a knife passes through the veg easily. If the top layer of potato hasn't gone golden brown by then, whack the oven temperature up to maximum for a few minutes.
This is the end result:
I served my gratin alongside lamb leg steaks with a savoury sauce made with shallots, Bovril and balsamic vinegar, but to be honest the veg was the star of the show and the meat was somewhat overshadowed.
OK, so what do you think? Are you going to knuckle-down and eat your five a day, or what???