Carrot and parsnip dauphinoise recipe
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- Serves 8
- Takes 1 hr 45 mins
- 340 calories / serving
- Freezable
- Vegetarian
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1405kJ 340.0kcal
- Fat
- 28g
- Saturates
- 17g
- Salt
- 0.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 14.7gProtein 3.6gFibre 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.
- See more Christmas side dishes
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.
