Carrot And Parsnip Dauphinoise Recipe | Christmas Side Recipes | Tesco Real Food

Ingredients

• 20g unsalted butter
• 500g fat carrots, peeled and sliced into 5-6mm pieces
• 5 garlic cloves, thinly sliced
• 5g fresh thyme, leaves picked (or 1½ tsp dried thyme)
• 10g fresh sage, leaves picked, most finely chopped (or 1½ tsp dried sage)
• 1½ tbsp plain flour
• ½ vegetable stock cube, made up to 200ml
• 400ml double cream
• 500g parsnips, peeled and sliced into 5-6mm pieces
• 30g grated pecorino