Parsnip and Jerusalem artichoke dauphinoise
500g parsnips peeled and thinly sliced
500g Jerusalem artichokes peeled and thinly sliced
2 garlic cloves thinly sliced
1 – 1½ cups cream
1/2 cup grated parmesan
salt flakes, ground black pepper
- Melt ¼ of the butter in a wide-based sauté pan. When the butter is foaming, add ¼ garlic and sauté. Then add ¼ of the vegetables, and sauté until the outside of the vegetables has caramelised. Remove and set aside. Add the remaining butter, garlic and vegetables in batches until all the vegetables are cooked.
- Meanwhile, in a bowl mix the cheese into the cream.
- In a shallow, oven-proof dish, layer the sautéd vegetables, and after each layer coat with cream and cheese mixture. At the end, the cream should just cover the vegetables.
- Cover with foil and bake in a moderate oven for 40 minutes.