Festive Potato and Parsnip Dauphinoise

Name: Festive Potato and Parsnip Dauphinoise with Hazelnut Crumb | Perfect for sharing
Total time: 40 min
Yield: 2
Cuisine: French
Ingredients: 450 Potatoes; 2 Parsnip; 2 Garlic Clove**; 25 Hazelnuts; 10 Panko Breadcrumbs; 40 Grated Hard Italian Style Cheese; 150 Creme Fraiche; 15 Vegetable Stock Paste; 100 Reserved Potato Water; 2 Olive Oil for the Crumb

with Hazelnut Crumb | Perfect for sharing

Mimi MorleyPublished on November 17, 2022

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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.

Tags:

Veggie

Allergens:

Nuts

•Cereals containing gluten

•Milk

•Egg

•Celery

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

Parsnip

Garlic Clove**

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150

Creme Fraiche

(Contains: Milk)

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

100

Reserved Potato Water

Olive Oil for the Crumb

Nutritional information

Energy (kcal)707 kcal

Energy (kJ)2957 kJ

Fat47 g

of which saturates20.4 g

Carbohydrate58.2 g

of which sugars8.8 g

Protein17.8 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Colander

•Pan

•Garlic Press

•Small Bowl

•Oven dish

Cooking Instructions and Tips

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a medium saucepan of water to the boil with 1/2 tsp salt.

b) Peel the potatoes and slice into 1cm thick rounds. Peel and trim the parsnips, then slice into 1cm thick rounds.

c) When boiling, add the potato and parsnip slices to the water and simmer until you can easily slip a knife through, 10-12 mins.

d) Once cooked, reserve some of the cooking water (see pantry for amount), then carefully drain in a colander and set aside.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Roughly chop the hazelnuts, then pop them in a small bowl with the panko breadcrumbs, olive oil for the crumb (see pantry 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.

d) Mix in the creme fraiche, vegetable stock paste and reserved cooking water. Bring to the boil, then remove from the heat. Stir in the remaining cheese and season to taste.

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!