Piccolo Parsnip, Sage and Hazelnut Dauphinoise
Serves 4
Ingredients
- 650g Piccolo parsnips, washed and trimmed
- 25g butter for greasing
- 590ml whipping cream
- 2 cloves garlic, peeled and crushed
- 2 tbsp sage leaves, chopped
- 100g roasted hazelnuts, roughly chopped
- Sea salt and black pepper
- Sage leaves, to garnish
Preheat oven to 180°C/350°F/Gas 4
Method:
Cut the Piccolo in half lengthways. Lightly butter a gratin dish.
Put the Piccolo, cream and garlic in a saucepan and bring gently to the boil, season the cream well and simmer for 3 minutes. Layer the parsnips with the sage leaves and hazelnuts, season each layer. Pour over the cream. Cover with a buttered foil and bake 45-50 in the oven or until just cooked through. Place back in the oven for a further 10 minutes to brown slightly. Rest for 15 minutes before serving. Garnish with a few fried sage leaves. This is delicious as a main course served with a spinach salad and bread.
Per serving (based on serves 4)
878kcal
9.6g protein
82.3g fat
42g saturates
26.2g carbs
14.3g sugar
9.1g fibre
0.5g salt
