Piccolo Parsnip, Sage and Hazelnut Dauphinoise

Serves 4

  • 650g Piccolo parsnips, washed and trimmed
  • 25g butter for greasing
  • 590ml whipping cream
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp sage leaves, chopped
  • 100g roasted hazelnuts, roughly chopped
  • Sea salt and black pepper
  • Sage leaves, to garnish

Preheat oven to 180°C/350°F/Gas 4


Cut the Piccolo in half lengthways. Lightly butter a gratin dish.

Put the Piccolo, cream and garlic in a saucepan and bring gently to the boil, season the cream well and simmer for 3 minutes. Layer the parsnips with the sage leaves and hazelnuts, season each layer.  Pour over the cream. Cover with a buttered foil and bake 45-50 in the oven or until just cooked through. Place back in the oven for a further 10 minutes to brown slightly. Rest for 15 minutes before serving. Garnish with a few fried sage leaves. This is delicious as a main course served with a spinach salad and bread.

Per serving (based on serves 4)

9.6g protein
82.3g fat
42g saturates
26.2g carbs
14.3g sugar
9.1g fibre
0.5g salt