Festive Root Veg Dauphinoise
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Festive Root Veg Dauphinoise

Festive Root Veg Dauphinoise

serves 2-4

A delicious carrot and parsnip dauphinoise with a crispy hazelnut and Italian style cheese topping.

Tags:
Calorie Smart
•Veggie
Allergens:
Hazelnuts
•Wheat
•Milk
Total Time45 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Carrot

2 unit(s)

Parsnip

1 sachet(s)

Vegetable Stock

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2514 kJ
Energy (kcal)601 kcal
Fat32.2 g
of which saturates13.9 g
Carbohydrate68.8 g
of which sugars19.1 g
Dietary Fiber0.1 g
Protein14.7 g
Cholesterol0 mg
Salt1.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Grater
•Peeler
•Colander

Instructions

Boil the Veg
1
  • 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.
Stir the Sauce
2
  • 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.
Bake Until Bubbling
3
  • 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.
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