Piccolo Parsnip, Sage and Hazelnut Dauphinoise
Preparation time Not specified
Cooking time 55 - 60 minutes
Ingredients
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
Method:
Preheat oven to 180