Best Vegetable Dauphinois Recipes

LATHAM FARMS ROOT VEGETABLE DAUPHINOIS image

Yield 6 people

Number Of Ingredients 11

l lb Yukon gold potatoes, peeled, halved and thinly sliced
1/2 lb fall carrots, peeled and thinly sliced
1/2 lb white turnips, peeled, halved and thinly sliced
1/2 lb sweet onions, peeled, halved and thinly sliced
2 cloves garlic
2 TBS organic unsalted butter
1 teasp kosher salt or to taste
1/2 teasp freshly ground white pepper
1 cup organic milk
2 cups organic heavy cream
Additional 1 TBS butter for shavings

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.

Vegetable Dauphinois image

Provided by jordangenevieve

Time 1h50m

Yield Serves 6

Number Of Ingredients 8

4 garlic cloves, peeled but left whole
100ml whole milk
450ml double cream
1 knob ginger, or preserved ginger in syrup
500g parsnips
350g carrots
350g beetroot
(Feel free to substitute veggies, I also used potato once)

Steps:

Put the garlic in a small pan of boiling water, reduce the heat to simmer for 20 minutes or until very tender. Remove and crush to a puree. Add to a pan with the milk and cream. Chop the ginger finely and add to the pan. Season well, bring just to the boil and remove from the heat.
Preheat the oven to 160C. Slice vegetables as thin as possible. Spoon half into a 1 and 1/2 litre dish. Pour over half the cream mixture. Top with the remaining vegetables and the rest of the cream. Press the vegetables down.
Bake for 1 1/2 hours, pressing vegetables down lightly twice. Test the vegetables with a knife to check if they are tender.
Once cooked, remove from the oven and leave to rest for about 10 minutes before serving.