Carrot And Parsnip Dauphinoise Recipe | Christmas Side Recipes | Tesco Real Food
Add a touch of indulgence to your roast with this root veg dauphinoise recipe - ideal for mixing up your Christmas dinner.
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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
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