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Carrot and parsnip dauphinoise recipe
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Add a touch of indulgence to your roast with this root veg dauphinoise. Carrots and parsnips are cooked in a creamy pecorino sauce, then baked until golden and bubbling - yum! See method
Ingredients
- 20g unsalted butter
- 500g fat carrots, peeled and sliced into 5-6mm pieces
- 5 garlic cloves, thinly sliced
- 5g fresh thyme, leaves picked (or 1½ tsp dried thyme)
- 10g fresh sage, leaves picked, most finely chopped (or 1½ tsp dried sage)
- 1½ tbsp plain flour
- ½ vegetable stock cube, made up to 200ml
- 400ml double cream
- 500g parsnips, peeled and sliced into 5-6mm pieces
- 30g grated pecorino
Each serving contains
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Energy
1405kj
340kcal
17%
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Fat
28g
40%
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Saturates
17g
87%
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Sugars
9g
10%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 14.7g
Protein 3.6g
Fibre 5.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large, lidded saucepan over a medium heat. Add the carrots, garlic, thyme and chopped herbs and fry for 2 mins, stirring. Add 2 tbsp water, reduce the heat a little to medium-low, then cover and cook for 8 mins.
- Stir in the flour until the dustiness has disappeared, then gradually stir in the stock and cream. Tip in the parsnips and bring everything to a gentle simmer. Cook for 5 mins, stirring occasionally, then season and remove from the heat. Transfer to a baking dish about 20 x 25-30cm scraping the last of the sauce over the top.
- Scatter with the cheese, then cover with a foil tent (peaking the foil in the centre so it doesn’t stick to the top of the dauphinoise) and bake for 40 mins.
- If making ahead, remove from the oven and set aside to cool completely. If serving straightaway, increase the oven to gas 6, 200°C, fan 180°C. Remove the foil, top with the whole sage leaves and bake for another 20 mins, until golden and bubbling and the veg is tender when pierced with a knife. Leave to rest for 10 mins before serving.
Tip: Freeze for up to 2 months. Defrost in the fridge for 24 hrs, then bring to room temperature 1 hr before baking. Bake, covered, at gas 6, 200°C, fan 180°C for 15 mins, then remove the foil, top with the sage and bake for another 20 mins.
See more Christmas side dishes