Root Vegetable Dauphinoise

If you’re looking for a beautifully different way to use all those gorgeous root vegetables try this lovely dish for root vegetable dauphinoise.

METHOD

1. Heat oven to 170ºC
2. Tip 500ml double cream, 500ml milk, garlic, rosemary, thyme and seasoning into a large saucepan and bring to a simmer.
3. Slice the potatoes, celeriac, butternut squash, parsnips very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
4. Gently stir to separate the vegetables and stop it sinking and catching on the bottom of the pan.
5. Remove the vegetables with a slotted spoon and place in a wide shallow ovenproof dish lined with parchment paper.
6. Pour over the garlic infused cream (discarding the garlic, rosemary and thyme) – just enough to seep through the layers and leave a little moisture on the surface.
7. Cover with parchment paper and tin foil.
8. Then bake for 50 mins until the vegetables are soft when you put a skewer through them.
9. Leave to cool slightly, then place a dish which is the same size on top and press with something heavy on top over night in the fridge.
10. Then, when you are ready to use, remove the dauphinoise from the dish, cut and place in the oven for 10- 15 minutes on 180ºC until hot.