• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and slice the carrot and parsnip into ½ cm thick rounds.
• Peel and grate the garlic (or use a garlic press).

• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the garlic for 1 min. Add 100ml water (per 2P), stock and creme fraiche.
• Carefully add the carrots and parsnips to the sauce. Season with ¼ tsp salt (per 2P) and ½ tsp pepper (per 2P).
• Bring to the boil, cover and lower heat to medium.
• Simmer until the veg is parboiled, stirring regularly, 10-15 mins. In the last 5 mins, stir through ½ tbsp flour (per 2P), mix well and allow to thicken.

• Carefully transfer the veg and sauce to an appropriately-sized oven dish. 
• Crumble the Cashel Blue® cheese on top of the dauphinoise. 
• Pop into the oven and bake until the sauce is bubbling and the carrot and parsnip are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.

• Once the dauphinoise is in the oven, lay the turkey on a lined baking tray.
• Bake until golden and cooked through, 10-15 mins.  IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

• Meanwhile, trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice.
• Zest and quarter the lemon.
• Trim and thinly slice the scallion.
• Place a pan over medium-heat with a drizzle of oil.
• Fry the fennel until softened, 4-6 mins. Season to taste with salt, pepper, lemon zest and lemon juice.

• Divide the roasted turkey between plates and top with the lemony fennel.
• Serve the Cashel Blue® cheese dauphinoise and any remaining lemon wedges alongside.
• Scatter over the scallion.