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Festive Potato and Parsnip Dauphinoise

Festive Potato and Parsnip Dauphinoise

with Hazelnut Crumb | Perfect for Sharing

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Layers of parsnip and potato rounds in a creamy cheese sauce, made extra festive with a toasted hazelnut crumb. The perfect festive side to your dinner.

Allergens:NutsCereals containing glutenMilkEggCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

450 grams

Potatoes

2 unit(s)

Parsnip

2 unit(s)

Garlic Clove

25 grams

Hazelnuts

(ContainsNuts)

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

150 grams

Creme Fraiche

(ContainsMilk)

15 grams

Vegetable Stock Paste

(ContainsCelery)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

2 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2942 kJ
Energy (kcal)703 kcal
Fat46.0 g
of which saturates20.0 g
Carbohydrate58 g
of which sugars9.0 g
Protein17 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Colander
Frying Pan
Garlic Press
Small Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 220°C. Bring a medium saucepan of water to the boil with 1/2 tsp salt.
b) Peel the potatoes and thinly slice into 1cm thick rounds. Peel and trim the parsnips, then thinly slice into 1cm rounds.
c) Once boiling, add the potato and parsnip slices to the water and simmer until just tender, 10-12 mins. TIP: The veg is cooked when you can easily slip a knife through.
d) Once cooked, reserve some of the cooking water (see ingredients for amount), then carefully drain in a colander and set aside.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Roughly chop the hazelnuts and pop them in a small bowl with the panko breadcrumbs, olive oil for the crumb (see ingredients for amount) and half the hard Italian style cheese. Season with salt and pepper, mix together, then set aside.
c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, vegetable stock paste and reserved cooking water.
d) Mix together, bring to the boil, then remove from the heat. Stir in the remaining hard Italian style cheese. Season to taste with salt and pepper.

3

a) Lay the cooked potato and parsnip slices in layers in a small ovenproof dish, then pour over the creamy sauce.
b) Sprinkle over the breadcrumb mix, then bake in your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips. Enjoy!