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Parsnip & Almond Dauphinoise
This winter root veg dish is luxuriously creamy and dreamy, yet dairy-free thanks to the magic of almond milk. It makes a delicious side dish, or make it the star of an indulgent veggie meal for two.
- 4 large parsnips, approximately 500g
- 1 large onion
- 2 garlic cloves
- 500ml hot vegetable stock
- 4-5 thyme sprigs
- 2 tbsp dry sherry or 4 tbsp dry white wine
- 350ml almond drink
- A small handful of almonds
Prep: 20 mins | Cook: 30 mins
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 over the almonds drink and wine and bake in the oven till golden on top.
Really enjoyed this. I was slightly concerned about the level of sweetness beforehand but I thought it worked really well. Will definitely make again.
Too sweet. May work better with cows milk/ cream and a less sweet root. Perhaps even take the sherry down a notch. Im switching back to roasting my parsnips with some spices.