One-pan Parsnip Dauphinoise
Try this no fuss one-pan gratin recipe next time you get parsnips and carrots in your Oddbox. The parsnips and carrots are cooked in a creamy cheese sauce, then baked until golden and bubbling.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 3
Ingredients:
300 g Parsnips (sliced into 5-6cm pieces)
250 g Carrot (sliced into 5-6cm pieces)
20 g Unsalted butter / Vegan butter
1 tbsp Dried thyme
1 tbsp Plain flour
a pinch of Ground nutmeg
180 ml Vegetable stock
200 ml Double cream / vegan creme fraiche
20 g Cheddar (grated ) / Vegan cheese
10 Sage leaves (optional )
Salt & pepper
Recipe:
- Preheat the oven to 180C/160 c fan/4 gas mark. Melt the butter in a medium ovenproof pan, over a medium heat.
- Add the parsnips, carrots and thyme and fry for 5 minutes, on a medium heat, stirring a couple of times. Season with salt and pepper.
- Stir in the flour, nutmeg then pour in the stock and double cream, and bring everything to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Scatter with the cheese and sage leaves. Bake for 30-35 minutes, until golden and bubbling and the veggies are tender when pierced with a knife. Serve warm.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freeze for up to 2 months. Defrost in the fridge for 24 hours, then bake, covered, at 180C/160c fan/4 gas mark for 15-20 minutes, or until hot.
