Prepare to transform ordinary root vegetables into a culinary masterpiece that will have your dinner guests begging for seconds! Carrot and Swede Duchess is not just a side dish; it's a creamy, golden-topped sensation that elevates humble vegetables into a gourmet experience. With its French-inspired technique and rich, velvety texture, this recipe promises to turn even the most vegetable-skeptical diners into passionate fans. Get ready to discover a side dish that's so indulgent, it might just steal the spotlight from the main course!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups carrots, peeled and chopped
- 2 cups swede, peeled and chopped
- 4 tbsp butter
- 1/2 cup cream
- Salt and pepper to taste
- 2 egg yolks
- Grated cheese for topping
Instructions
- Peel and chop the carrots and swede into roughly equal-sized chunks, ensuring uniform cooking.
- Place the chopped carrots and swede in separate large saucepans of salted water. Bring each to a boil and simmer until tender, approximately 15-20 minutes.
- Drain both vegetables thoroughly and return them to their respective pans. Allow excess moisture to evaporate over low heat for 1-2 minutes.
- Mash the carrots and swede separately, adding 2 tablespoons of butter and 1/4 cup of cream to each vegetable. Season with salt and pepper.
- Separate the egg yolks and whisk them into each mashed vegetable mixture until smooth and creamy.
- Preheat the oven to 375°F (190°C). Grease a large baking dish.
- Carefully layer the mashed carrot and swede in alternating bands or create a swirled pattern in the baking dish.
- Sprinkle grated cheese over the top of the vegetable mixture.
- Bake in the preheated oven for 15-20 minutes until the top is golden and slightly crispy.
- Remove from oven and let rest for 5 minutes before serving hot as a luxurious vegetable side dish.
Tips
- Uniform Chopping: Cut carrots and swede into equally sized chunks to ensure even cooking and consistent texture.
- Moisture Management: After boiling, allow vegetables to dry out slightly to prevent a watery final dish.
- Temperature Matters: Use room temperature butter and cream for smoother, more easily incorporated mashed vegetables.
- Egg Yolk Technique: Whisk egg yolks thoroughly to create a silky, rich texture that binds the vegetables.
- Cheese Selection: Choose a sharp cheese like aged cheddar or gruyère for a more complex flavor profile.
- Presentation Tip: Use a piping bag with a star nozzle for an elegant, restaurant-style finish if desired.
- Make-Ahead Option: Prepare the dish up to the baking stage and refrigerate, then bake just before serving for convenience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
