Celeriac, garlic and thyme dauphinoise recipe
As a pleasant riff on the iconic potato dauphinoise, this recipe for celeriac dauphinoise will please even the most ardent spud addict. A liberal sprinkling of fresh thyme add fragrance, while the garlic adds flavourful notes.
See method- Serves 4
- 10 mins to prepare and 1 hour 35 mins to cook
- 176 calories / serving
- Freezable
- Vegetarian
Ingredients
- 875g celeriac
- 150ml half-fat crème fraîche
- 250ml skimmed milk
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 50g Parmesan or Cheddar cheese
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Shop ingredientsEach serving contains
- Energy
- 730kJ 176.0kcal
- Fat
- 10g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.1gProtein 10.5gFibre 4.3g
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Method
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Peel, quarter and thinly slice the celeriac.
- Bring the crème fraîche and milk to the boil and add the celeriac and crushed garlic. Simmer gently for 3-4 minutes, stirring every so often so the celeriac doesn't stick to the pan.
- Spoon into an ovenproof dish. Press the celeriac down as you go and scatter the thyme in between layers. Top with the cheese and bake for about an hour and a half until golden and bubbling. Serve with roast beef, chicken or steak.
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