serves 2-4
A delicious carrot and parsnip dauphinoise with a crispy hazelnut and Italian style cheese topping.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Hazelnuts
10 grams
Breadcrumbs
1 pack(s)
Grated Italian Style Hard Cheese
2 unit(s)
Creme Fraiche
110 grams
Carrot
2 unit(s)
Parsnip
2 unit(s)
Vegetable Stock
1 sachet(s)
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil a large pot of salted water for the veg.
- Peel and trim the carrot and parsnip, then slice into 1cm thick rounds.
- When boiling, add the carrot and parsnip to the water and simmer until fork tender, 10-15 mins.
- Once cooked, reserve 100ml of cooking water, then drain in a colander and set aside.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the hazelnuts, then pop into a bowl with breadcrumbs, half the cheese and 1 tbsp oil. Season with salt and pepper then stir to combine.
- Place a pan over medium heat with a drizzle of oil.
- Fry the garlic until fragrant, 30 secs.
- Mix in creme fraiche, stock and reserved cooking water. Bring to the boil, then remove the pan from the heat. Stir in remaining cheese and season to taste with salt and pepper.
- Pop the cooked parsnips and carrots into a small oven dish.
- Pour over the creamy sauce and sprinkle over the hazelnut breadcrumb mixture.
- Bake in your oven until golden brown and bubbly, 15-20 mins.
- Allow to rest for 10-20 mins before serving.
2433
kJ
Energy (kJ)
582
kcal
Energy (kcal)
31.9
g
Fat
14.1
g
of which saturates
62.2
g
Carbohydrate
19.1
g
of which sugars
8.8
g
Dietary Fiber
14.5
g
Protein
0
mg
Cholesterol
1.56
g
Salt
