Carrot and parsnip dauphinoise
With tender carrots and parsnips, creamy sauce, and a crispy pecorino top, there's nothing not to love about this easy carrot and parsnip dauphinoise recipe. To make ahead: Remove from the oven at the end of step 3 and set aside to cool completely. Freeze for up to 2 months. Defrost in the fridge for 24 hours, then bring to room temperature 1 hour before baking. Bake, covered, at 200°C/180°C fan/gas mark 6 for 15 minutes, then remove the foil, top with the sage and bake for another 20 minutes. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 20 mins
Cook: 1 hr 20 mins
Total: 1 hr 40 mins
Serves: 8
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, a few reserved whole
- 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
Method
Step 1
Preheat the oven to 180°C/160°C/gas mark 4. Melt the butter in a large, lidded saucepan over a medium heat. Add the carrots, garlic, thyme and herbs and fry for 2 minutes. Add 2 tbsp water, reduce the heat to medium-low, then cover and cook for 8 minutes.
Step 2
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 minutes, stirring occasionally, then season and remove from the heat. Transfer to a baking dish about 20 x 30cm, scraping the last of the sauce over the top.
Step 3
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 minutes.
Step 4
If serving straightaway, increase the oven to 200°C/180°C fan/gas mark 6. Remove the foil, top with the whole reserved sage leaves and bake for another 20 minutes, until golden and bubbling and the veg is tender when pierced with a knife. Leave to rest for 10 minutes before serving.
