Celeriac Dauphinoise
Celeriac Dauphinoise
Celeriac Dauphinoise

Serves 4 - 6

Preparation:  10 minutes

Cooking Time:  45 minutes

This recipe is a recently discovered version of Dauphinoise which is not only unusual, but was absolutely gorgeous!  The first time I made this, I found that the mixture was too dry just with the cream and found it necessary to add a little full cream milk, not too much.   This is a Guest Recipe, which originally came from The Diabetes Weight Loss Cook Book.
I served this with Slow Cooked Lamb.


Ingredients

300ml single pouring cream

A little extra full cream milk

100g butter, melted

4-6 garlic cloves, finely crushed

1 kg Celeriac, peeled, quartered and finely sliced

Sea Salt

Freshly ground black pepper



AND THIS IS WHAT YOU DO.....

  1. Pre-heat the oven to 200˚C/fan/gas mark 6.

  2. Mix together the cream, milk, butter, garlic, nutmeg and seasoning in a bowl.

  3. Butter the inside of an ovenproof dish.

  4. Put a layer of celeriac slices into the dish, pour over some of the cream mixture and repeat this process finishing with a layer of cream on top.

  5. Cover with foil and bake for 30 minutes.

  6. Remove the foil and bake for a further 15 minutes or until the celeriac is tender when pierced with a knife.

  7. Leave to stand for 10 minutes with the foil back on before serving.


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