Latham Farms Root Vegetable Dauphinois Food
LATHAM FARMS ROOT VEGETABLE DAUPHINOIS
Categories Vegetable Side Bake Christmas Thanksgiving Vegetarian
Yield 6 people
Number Of Ingredients 11
Steps:
- Preheat oven to 400. In a shallow 12 inch gratin dish, rub butter over sides and bottom, put garlic cloves through press, rubbing puree and juices over sides and bottom of dish. Place vegetables in lightly seasoned layers, beginning and ending with potatoes. Bring milk and l cup of cream to simmer and pour to just cover vegetables. Dribble the remaining cream over the surface and dot with thin shavings of butter. Place dish on sheet pan and bake for about 50-60 minutes until the liquid has been almost totally absorbed, the potatoes give no resistance to a knife point and the surface is delectably brown.
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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