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Carrot and parsnip dauphinoise recipe

Carrot and parsnip dauphinoise recipe

11 ratings

Add a touch of indulgence to your roast with this root veg dauphinoise. Carrots and parsnips are cooked in a creamy pecorino sauce, then baked until golden and bubbling - yum! See method

  • Serves 8
  • Takes 1 hr 45 mins
  • 340 calories / serving
  • Freezable
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    17g 87%
  • Sugars

    9g 10%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.7g Protein 3.6g Fibre 5.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large, lidded saucepan over a medium heat. Add the carrots, garlic, thyme and chopped herbs and fry for 2 mins, stirring. Add 2 tbsp water, reduce the heat a little to medium-low, then cover and cook for 8 mins.
  2. Stir in the flour until the dustiness has disappeared, then gradually stir in the stock and cream. Tip in the parsnips and bring everything to a gentle simmer. Cook for 5 mins, stirring occasionally, then season and remove from the heat. Transfer to a baking dish about 20 x 25-30cm scraping the last of the sauce over the top.
  3. Scatter with the cheese, then cover with a foil tent (peaking the foil in the centre so it doesn’t stick to the top of the dauphinoise) and bake for 40 mins.
  4. If making ahead, remove from the oven and set aside to cool completely. If serving straightaway, increase the oven to gas 6, 200°C, fan 180°C. Remove the foil, top with the whole sage leaves and bake for another 20 mins, until golden and bubbling and the veg is tender when pierced with a knife. Leave to rest for 10 mins before serving.

Tip: Freeze for up to 2 months. Defrost in the fridge for 24 hrs, then bring to room temperature 1 hr before baking. Bake, covered, at gas 6, 200°C, fan 180°C for 15 mins, then remove the foil, top with the sage and bake for another 20 mins.

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