Carrot and Parsnip Dauphinoise : An indulgent side dish : Perfect for Thanksgiving or Christmas

Oh goodness! Did I just say thanksgiving or Christmas? Yes, I did because these two celebrations are getting nearer and nearer and this recipe could be just what you are looking for! 

Dauphinoise (DOE-PHEEN-NOWAAZ) potatoes is how the French say casserole of potatoes, double/heavy cream, and cheese! But the recipe I share here swaps out the potatoes for carrots and parsnips! Yes, you can add a touch of indulgence to your roast with this root vegetable dauphinoise. Carrots and parsnips are cooked in a creamy pecorino sauce, then baked until golden and bubbling - quite yummy! 

Ingredients

Serves Eight

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 (heavy) cream
500g parsnips, peeled and sliced into 5-6mm pieces
30g grated pecorino

Method
1. 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.
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 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.
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 mins.
4. 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.

Nutrition Per Serving

Carbohydrate 14.7g Protein 3.6g Fat 28g Fibre 5.8g

From idea seen here 

Did you know

Pecorino cheese is an Italian cheese made from sheep's milk, particularly the milk of the Sardinian breed of sheep known as "Pecora" in Italian, from which it gets its name. There are several types of Pecorino cheese, each with unique characteristics, but they all share a distinctive, tangy flavour and a crumbly texture. Pecorino cheese is known for its versatility and is often grated, shaved, or simply eaten on its own. It pairs well with any number of Italian wines. The characteristics of Pecorino cheese frequently vary depending on the regional topography, the length of the aging period, and the specific cheese-making techniques used. More to read here

Goodness, why wait perhaps try out the recipe now 😃 Another recipe you may like is Dauphinoise Casserole with Cabbage or Celeriac, see details here

Dear reader, you will find a variety of articles and recipe ideas within this blog, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan