You will need (for 4 people):
200g of Julienne or thick grated peeled potato200g of Julienne or thick grated peeled parsnip1 medium onion, peeled, halved and thinly slicedA 15cm piece of horseradish root - grated(or a tablespoon of preserved horseradish or horseradish cream)3 tablespoons of Thick plain yoghurtChopped fresh parsleyButter
Pre-heat Oven to 190c (170c for a fan oven).
Mix and toss together the julienne/grated potato/parsnip/horseradish with the onion, then stir through the yoghurt and coat all the vegetables.
Lightly butter the bottom and sides of an oven to table dish. Place all the yoghurt coated vegetables into the dish, cover with either a close fitting lid or foil and place in the oven for about 40minutes.
Remove the lid or foil – sprinkle with the chopped parsley and a good grind of black pepper and then dot with butter.
Return to oven to finish cooking for about another 15+ minutes until you are happy the vegetables are tender and the top is beginning to crisp and turn golden