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!
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
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
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 5.8gFrom idea seen here
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
33 comments:
Never heard of Pecorino cheese.
Looks and sounds good Jan.
Tina
TIP RE PECORINO CHEESE
If you can't find this cheese use the link below to check out some substitutes.
https://substitutecooking.com/pecorino-cheese-substitutes/
All the best Jan
I would really enjoy this if the parsnips weren't too strong.
Yes we're on the home run now to Thanksgiving and Christmas!
Enjoy the weekend
Debbie
...when it come to Thanksgiving, our family is hardcore traditionalists!
Not for me. I loathe cooked carrots. It would probably be good without them though.
Sounds so good did not know peccorino is a sheep's cheese
That looks super duper delicious!
Haven't heard of that cheese or seen it for sale as yet, Jan. The dish looks good.
This does sound delicious. I think I will try it as a Christmas dinner side dish, cooked and frozen ahead of time, like you suggest. Xx
Parece muito bom o prato.E o queijo pecorino dá um toque especial sempre! beijos, tudo de bom,chica
We sometimes make casserole of potatoes with cheese and veggies. It's good to use carrots instead of potatoes: great recipe!
Thanks for sharing information about the typical Italian cheese made with sheep's milk! :-) "Pecorino", that's its name. As you rightly wrote, the most known pecorino cheese is made in the Italian island of Sardinia. In addition, this good sheep cheese is also made in other Italian regions, such as Tuscany and Rome's surroundings. It is higher in protein that goat's milk cheese.
Great post :-) Have a nice weekend!
Jan, I like parsnips but I often forget about them. I do love the combination in this recipe of carrots and parsnips. Sounds wonderful. I might give it a try. thanks.
That sounds delicious and a great alternative to potatoes.
Have a good weekend, Jan.
You know? I've never had a parsnip? I need to try one because this looks delicious!
Thanks Jan...Big hug
Donna
This is novel, and looks tasty.
God bless, Jan.
This looks really good! I might even try to add back in the potatoes by cutting the veg a little bit. But either way, wonderful!
Looks delicious, thanks for sharing.
Take care, enjoy your weekend!
We are never without Pecorino cheese! Parsnips I love. My wife not so much. But I might bake this one and she will have to suck up and deal with it!
Wow! This looks delicious! Will definitely make it!
This looks good. I do like a good parsnip :-D
This recipe for Carrot and Parsnip Dauphinoise sounds absolutely delightful and is a fantastic twist on the traditional potato dish! Swapping in these root vegetables not only adds a unique flavor profile but also brings a vibrant color to the table—perfect for festive gatherings like Thanksgiving or Christmas. The creamy pecorino sauce must elevate the dish to a whole new level of indulgence. The detailed instructions and cooking tips make it accessible for anyone looking to impress their guests this holiday season. I can almost taste the golden, bubbling goodness!
I just shared a new post; you are invited to read. Happy weekend!
Never had Pecorino chesse but it does sound good;
I love both so I'm sure this is delicious.
This sounds like a really delicious dish, Jan. Parsnips and carrots would be a good combination. I could eat this all by itself and make a good meal.
I haven't had parsnips in too long. I love them. Mom used them all the time in her soups. I made them into fries/chips before. Tasty.
That looks deliciously rich. Yum!
Gracias por la reseña. Tomó nota. Te mando un beso.
Oh this definitely looks tasty, not just for holidays either.
Sounds interesting...I think prior to stroke, Roger would have liked this.
Goodness, that looks delicious. I'm going to try that for Christmas. Thank you.
We have been talking about what we might want for our Thanksgiving dinner because we will have to start buying things, but haven't settle on anything for sure yet.
Parece una buena receta, aunque hay algunos ingredientes que no los he probado nunca. Besos.
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