Tamal Ray’s recipe for parsnip and hen dauphinoise | Rooster

Estimated read time 2 min read

MeI’ve been arguing with my household for years. It is grow to be as conventional for us as mince pies and Mariah Carey, revolving round stuffing. My selfmade stuffing, together with the pores and skin, can not persuade them in any other case. As a substitute, I got here up with a type of dauphinoise made with parsnips and hen that stands out as the brand new facet dish of any celebratory meal.

Parsnip and hen dauphinoise

This additionally makes a scrumptious winter fundamental served with steamed kale or cabbage.

Preparation quarter-hour
cooking 1 hourr 10 minutes
serve 4-6

Parsnips 1.2kg900g, peeled, topped and tailed, thinly sliced ​​with a mandolin
4 boneless hen thighs (Maintain the pores and skin on)
325ml stout
1½ hen inventory cubes
double cream 350ml
200ml bitter cream
1½ tbsp Dijon mustard
½ teaspoon coarse salt
5 sage leaves
3 pinches black pepper
75g parmesan cheese
2 tablespoons bread crumbs

Place the parsnips in a big pot of boiling water and cook dinner for five minutes, till simply starting to melt. Drain and organize on a wire rack to chill and dry.

Minimize the hen thighs into 2.5 cm extensive items and fry over excessive warmth for about 5 minutes till they’re browned. Take away from skillet, pour in fats (reserve to grease roast dish later), and deglaze skillet with stout. Mix all remaining substances in a saucepan over medium warmth. Convey all the pieces to a lightweight simmer, then take away the pan from the warmth.

Warmth the oven to 200C (180C fan)/390F/gasoline. Sprinkle over half the hen, then one other layer of parsnips, then the remaining hen, and at last the remaining parsnips. Pour within the cream combination and put within the oven for 1 hour. After 45 minutes, roll in breadcrumbs and return to oven to cook dinner for closing quarter-hour.

Flatten the hen pores and skin on a baking sheet, apply a bit oil to the floor, and sprinkle with salt. For his closing quarter-hour of cooking, place it on the underside shelf of the oven and let it crisp till browned and blistered. When it is cooled, loosen it together with your palms and sprinkle it on the floor of the dauphinoise to take pleasure in.

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