Photo: Mike Kenneally
Vegetable Dauphinois
8 ingredients
Serves 6
openrecipes
A wonderful creamy and filling dinner.
Estimated Nutrition (whole recipe, rough)
447
Calories
14g
Protein
14g
Fat
70g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 garlic cloves, peeled but left whole
- 100ml whole milk
- 450ml double cream
- 1 knob ginger, or preserved ginger in syrup
- 500g parsnips
- 350g carrots
- 350g beetroot
- (Feel free to substitute veggies, I also used potato once)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes