Vegan Root and Coconut Dauphinoise
2 hours, serves 8
Preheat the oven to 180oc. Pour a tin of coconut milk with half a tin of water into a pan and place 4 bay leaves in to infuse by bringing the milk to just before boiling and turning off while you prepare the roots. This is a labor of love both for the vegetables and the lucky people you’re making it for but it’s also therapeutic to stop the rush and slice vegetables chatting to a friend or listening to music. It’s completely worth it for the pleasure on your taste buds. You need a large ovenproof dish and hopefully a mandolin. Rub the dish with coconut oil and slice your first root. I used swede. Lay the slithers evenly to cover the bottom and sprinkle with 2 cloves of chopped garlic, salt, pepper and 1/2 teaspoon of turmeric. Next slice 2 carrots to create a layer and sprinkle with chopped ginger and salt. Then potato, sliced white onion and a teaspoon of chinese 5 spice or curry powder depending on which way you want to take it. Then parsnip….just keep going till you reach the top which you can make as rustic or perfect as you want. Pour over the coconut milk as evenly as you can, scatter a little coconut oil and cover with foil to go in the middle of your oven for 1 hour. It gets even better if you can leave it in the turned off oven for another half an hour so it’s very handy to make in advance for a dinner party, reheat or have cold the next day with salad.