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Vegetable Dauphinoise

Vegetable Dauphinoise

Method

  • Preheat oven to 180* C (350* F) Fan.
  • Place a small pot over medium to low heat and add the heavy cream.
  • Add the minced garlic, salt, pepper and thyme.
  • Heat for 7-9 minutes, until the cream comes to a boil and remove from heat.
  • Pass the mixture through a sieve into a bowl and set aside to cool.
  • Fill a pot halfway with water, place over high heat and bring to a boil.
  • In the meantime, slice the potatoes into 0.5 cm rounds with a sharp knife. You can also use a mandolin to make sure all of the slices are equally thick.
  • Transfer to a bowl.
  • Peel the carrots and cut them lengthwise into 0.5 cm slices.
  • Transfer to a separate bowl.
  • Peel the beetroots and slice them into 0.5 cm rounds.
  • Transfer to a separate bowl.
  • Add the potatoes to the pot of boiling water first. Boil for 5-8 minutes, until they soften. When ready, remove with a slotted spoon and place back in their bowl.
  • In the same pot of boiling water, add the carrots and boil for 5-8 minutes. Remove with a slotted spoon and place back in their bowl.
  • Last, add the beetroots to the pot and boil for 5-8 minutes. Remove with a slotted spoon and place back in their bowl.
  • Make sure you boil the vegetables in this orders (potatoes-carrots-beetroots). If you reverse the order the water will turn beetroot red and so will your vegetables.
  • In a 20x30 cm ovenproof baking dish, add the beetroot rounds one next to the other, until the bottom of the dish is completely covered.
  • Spread 2-3 tablespoons of the heavy cream over them and then add 1/3 of the grated parmesan.
  • Next, add a layer of carrot rounds in the same way as the beetroots and cover with 2-3 tablespoons of heavy cream and another 1/3 of the grated parmesan.
  • Last, add the potato rounds in the same manner and cover with the remaining heavy cream and grated parmesan.
  • Dampen a sheet of parchment paper and cover the baking dish.
  • Add the rice or beans for weight and bake for 30-40 minutes.
  • Then remove the parchment and bake for another 10 minutes, until the potatoes turn golden.
  • When ready, remove from oven and set aside to cool for 30-40 minutes at room temperature.
  • Serve.
  • The cooler the dish is, the easier it will be to cut into nice pieces without destroying the layers of vegetables.
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Nutritional
Chart

Nutrition information per portion

206
Calories (kcal)
10 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

9.0
Total Fat (g)
13 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

5.7
Saturated Fat (g)
28 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

22.0
Total Carbs (g)
8 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

7.0
Sugars (g)
8 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

7.0
Protein (g)
14 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

4.3
Fibre (g)
17 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.33
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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