Parsnip, Miso, Oat and Shallot Boulangere
Boulangere is a gratin of potatoes made by cooking potatoes in the juice (stock) and fat of lamb - the unsung hero of the potato dauphinois. Playing around with root vegetables in a gratin is a great way to really understand them. I've replaced the lamb stock and fat with a chicken or vegetable stock pumped up with miso and oat cream, that you can buy or make yourself. The flavour of the oat is what I want here, not the creaminess, and oat and parsnip are dreamy together. This dish is a good way to show how we often overlook the flavours of the modern plant-based movement. This gratin is superb as a main dish for a supper or served as a side dish, and if you make it with vegetable stock, your vegan friends will thank you.
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