Vegetable Dauphinois
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Vegetable Dauphinois

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Serves 6

A wonderful creamy and filling dinner.

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  • 4 garlic cloves, peeled but left whole
  • 100ml whole milk
  • 450ml double cream
  • 1 knob ginger, or preserved ginger in syrup
  • 500g parsnips
  • 350g carrots
  • 350g beetroot
  • (Feel free to substitute veggies, I also used potato once)


    1. Put the garlic in a small pan of boiling water, reduce the heat to simmer for 20 minutes or until very tender. Remove and crush to a puree. Add to a pan with the milk and cream. Chop the ginger finely and add to the pan. Season well, bring just to the boil and remove from the heat.
    2. Preheat the oven to 160C. Slice vegetables as thin as possible. Spoon half into a 1 and 1/2 litre dish. Pour over half the cream mixture. Top with the remaining vegetables and the rest of the cream. Press the vegetables down.
    3. Bake for 1 1/2 hours, pressing vegetables down lightly twice. Test the vegetables with a knife to check if they are tender.
    4. Once cooked, remove from the oven and leave to rest for about 10 minutes before serving.

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