Name: Celeriac dauphinoise
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: olive oil, for the baking dish -; 540ml plant-based double cream -; 50ml unsweetened non-dairy milk -; 2 tsp Dijon mustard -; 1 large celeriac, peeled and thinly sliced using a mandoline or sharp knife -; 2 fat garlic cloves, finely chopped -; handful of thyme, leaves picked -

Ingredients for - Celeriac dauphinoise

1. olive oil, for the baking dish

2. 540ml plant-based double cream

3. 50ml unsweetened non-dairy milk

4. 2 tsp Dijon mustard

5. 1 large celeriac, peeled and thinly sliced using a mandoline or sharp knife

6. 2 fat garlic cloves, finely chopped

7. handful of thyme, leaves picked

How to cook deliciously - Celeriac dauphinoise

1 . Stage

Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.

2 . Stage

Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.

1. Celeriac dauphinoise

Recipe information

Cooking:

30 min.

Servings per container:

Celeriac dauphinoise

Heat the oven to 160C/140C fan/gas 3 and oil a medium...