December 19, 2013 - 18:03 GMT hellomagazine.com Christmas recipes: Piccolo parsnip, sage and hazelnut dauphinoise GALLERY Serves 4Ingredients 650g Piccolo parsnips, washed and trimmed 25g butter for greasing 590ml whipping cream 2 cloves garlic, peeled and crushed 2 tbsp sage leaves, chopped 100g roasted hazelnuts, roughly chopped Sea salt and black pepper Sage leaves, to garnish Preheat oven to 180°C/350°F/Gas 4Method Cut the Piccolo in half lengthways. Lightly butter a gratin dish. Put the Piccolo, cream and garlic in a saucepan and bring gently to the boil, season the cream well and simmer for 3 minutes. Layer the parsnips with the sage leaves and hazelnuts, season each layer. Pour over the cream. Cover with a buttered foil and bake 45-50 in the oven or until just cooked through. Place back in the oven for a further 10 minutes to brown slightly. Rest for 15 minutes before serving. Garnish with a few fried sage leaves. This is delicious as a main course served with a spinach salad and bread.