Vegetable Dauphinois

Method

• 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.