Vegetable Dauphinois
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Member recipes are not tested in the GoodFood kitchen.

Vegetable Dauphinois

By jordangenevieve (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Possible extra baking time
  • Easy
  • Serves 6
A wonderful creamy and filling dinner.


  • 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)


  • STEP 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.
  • STEP 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.
  • STEP 3
    Bake for 1 1/2 hours, pressing vegetables down lightly twice. Test the vegetables with a knife to check if they are tender.
  • STEP 4
    Once cooked, remove from the oven and leave to rest for about 10 minutes before serving.
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