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

 

 

 

Method

 

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.