- 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
1. Peel and thinly slice the parsnips - if you have a mandoline, use that to make sure they are extra thin. Halve, peel and finely chop the onion. Peel and finely chop the garlic. Add everything to a large pan, along with the vegetable stock.
2. Bring to a boil, uncovered. Continue to cook at rolling boil till the parsnips are tender when pierced with a skewer, and the stock has reduced. This should take 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 the stock 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 ovenproof pan over high heat. Add enough olive 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 drink over (you want enough to just cover the parsnips – add more or less than 350ml to achieve this).
6. 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). Meanwhile, roughly chop the almonds. Let the parsnip dauphinoise cool for a few mins, then serve garnished with the chopped almonds.
7. Vegan Valentine's 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.