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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.