Vegetable Garlic and Ginger Dauphinoise
4 garlic cloves, peeled bit left whole.
2 knobs preserved ginger in syrup
500 g Parsnips }
350 g carrots } Or a mixture of your choice
350 g beetroot } Celeriac would also work really well here.
450 ml double cream
200 ml milk
salt and freshly ground white pepper
butter for greasing
Serves: 6-8 as an accompaniment
Making: 20 minutes
Cooking: About 2 hours
Place the garlic in a small pan of boiling water, reduce the heat and simmer for 20 minutes until very tender. Remove and crush well to a puree with a knife or in a pestle and mortar or press through a fine sieve into a pan with the milk and cream. Very finely chop the ginger and add to the pan. Season very well, bring to a boil and remove from the heat.
Preheat oven 160 C / 325 F / Gas 3
Scrub the vegetables well, then slice very thinly, (A mandolin is best for this) directly into an ovenproof dish. Toss to mix then pour over the cream and press the vegetables into it. The cream layer should come just under the top layer.
Bake for 1 1/2-2 hours, pressing the vegetables down gently once or twice. The cream will be absorbed gradually. Test with a knife to check when tender. Remove from oven and leave to rest in a warm place for 10 minutes.