Curried parsnip dauphinois

Parsnips are so much more than a Christmas vegetable (and are perfectly in season up until March) so why not give this simple yet delicious root veg some love with this creamy, spice spiked curried parsnip dauphinois.

2 large parsnips
2 medium shallots
200ml coconut milk
1 tbsp madras curry powder
1 tsp ginger, grated
3 garlic cloves, grated
1/2 tsp salt
1/4 tsp ground black pepper

1. Preheat your oven to 200c
2. Peel then thinly slice the parsnips and the shallots, I used a mandalin but you can also do it by hand.
3. Layer the parsnips then shallots, parsnips then shallots in a loaf tin, put to one side while you make the curry cream.
4. In a blender add 200ml coconut milk, 300ml water, madras curry powder, ginger, garlic, salt and pepper. Blend until smooth.
5. Carefully pour the curry cream over the layered parsnips. Cover the tin with foil and bake in the oven for 15 minutes.
6. Uncover and the continue to bake for a further 20 minutes until the parsnips are tender when pricked with a knife (aim for the centre of the tin and go all the way down to check all the layers) and the top is golden and crisp.
7. Sprinkle with chilli flakes for a extra kick or some finely chopped coriander leaf for some extra colour and enjoy!