- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 4 large Maris Piper potatoes
- 1 celeriac
- 1 butternut squash
- 6 parsnips
- 4 sprigs rosemary
- 6 sprigs thyme
- 3 bay leaves
- Salt and pepper
If you’re looking for a beautifully different way to use all those gorgeous root vegetables try this lovely dish for root vegetable dauphinoise.
- Heat oven to 170ºC
- Tip 500ml double cream, 500ml milk, garlic, rosemary, thyme and seasoning into a large saucepan and bring to a simmer.
- 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.
- Gently stir to separate the vegetables and stop it sinking and catching on the bottom of the pan.
- Remove the vegetables with a slotted spoon and place in a wide shallow ovenproof dish lined with parchment paper.
- 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.
- Cover with parchment paper and tin foil.
- Then bake for 50 mins until the vegetables are soft when you put a skewer through them.
- 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.
- 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.