Celeriac dauphinoise

Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast

View original recipe on bbcgoodfood.com

side-dish

0

Prep Time: 30 minutes

Cook Time: 90 minutes

Total Time: 120 minutes

Servings: 6

Nutritional Information

Calories:177 kcal

Carbohydrate:4 g

Fat:15 g

Dietary Fiber:7 g

Protein:4 g

Saturated Fat:2 g

Sodium:0.6 mg

Sugar:4 g

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

Instructions

Step 1
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.
Step 2
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.

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