- 4 large parsnips, approximately 500g
- 1 large onion
- 2 garlic cloves
- 500ml vegetable stock
- A gloss of olive oil
- 4-5 thyme sprigs
- 2 tbsp sherry or 4 tbsp white wine
- 350ml almond milk
- A small handful of almonds
- Sea salt
- Freshly ground pepper
We baked our dauphinoise in two heart-shaped dishes for Valentine's Day. To do this, simmer the parsnips in the pan, then layer up in dishes. Pour in the almonds milk and wine, top with the almonds, and bake in the oven till golden on top.
1. Peel and thinly slice the parsnips. Halve, peel and finely chop the onion. Peel and finely chop the garlic. Add everything to a large pan, along with the stock.
2. Bring to a boil, uncovered. Continue to cook at rolling boil till the parsnips are fully tender, and the stock has reduced and absorbed into the veg a bit. This takes around 15 mins.
3. Heat your grill to high. No grill? Just preheat your oven to 220°C/Fan 200°C/Gas 7.
4. Drain any remaining stock off the parsnips, onion and garlic (save it for soup or another dish). Strip the thyme leaves from the sprigs and fold through the parsnips with a good pinch of salt and pepper, to taste.
5. Set an oven-proof pan over high heat. Add enough oil to coat the bottom and sides of the pan. Once hot, add the parsnips and the sherry or wine. Smooth over to flatten the top. Pour the almond milk over (you want enough to just cover the parsnips – add more or less than 350ml to achieve this).
6. Roughly chop some almonds to scatter over to top. Whack the pan under the grill, or into the preheated oven. Cook for 5-10 mins or till golden on top (and the almond milk has thickened and cooked into the parsnips a bit). Let it cool for about 5 mins, before serving.