Festive Rich Potato & Parsnip Dauphinoise
with a Hazelnut Crumb | Perfect for sharing
Get in the festive spirit with this extra special dauphinoise. 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.
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.
Ingredients
450 grams
Potatoes
2 unit(s)
Parsnip
2 unit(s)
Garlic Clove
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150 grams
Creme Fraiche
(Contains Milk)
15 grams
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
100 milliliter(s)
Reserved Potato Water
2 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a medium saucepan of water to the boil with 0.5 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 100ml of cooking water, 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 into a small bowl with the breadcrumbs, half the hard Italian style cheese and the olive oil for the breadcrumbs (see pantry for amount). 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, veg stock paste and reserved potato water. Bring to the boil, then remove from the heat. Stir in the remaining cheese and season to taste with salt and pepper.
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 hazelnut breadcrumb mixture, 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.
c) Transfer to a serving dish to finish.
Enjoy!
