Celeriac Dauphinoise
Amanda
Celeriac dauphinoise is rich and creamy and the perfectaccompaniment to roasted meats. Prepare inadvance for no fuss entertaining.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine French
Servings 9
Calories 192 kcal
- 300 ml double cream
- 800 g celeriac
- ½ teaspoon salt
- ½ teaspoon pepper
- 50 g butter
- ½ teaspoon nutmeg
Use a sharp knife to cut off the knobbly parts of the celeriac, then use a vegetable peeler to remove the skin.
Chop the celeriac into manageable pieces that will fit in the food processor and slice with the thin slice attachment.
Grease the inside of the oven dish with a little of the butter.
Spread about a third of the slices in a layer in the bottom of the dish and season with some of the salt, pepper and nutmeg.
Repeat the process twice more until the celeriac is used up.
Pour over the cream evenly and finish with the remaining seasoning.
Cut up the rest of the butter and arrange over the top.
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for about an hour until the celeriac is tender.
Leave it in the dish for about 5 minutes before serving as it will be easier to serve.
Calories: 192kcalCarbohydrates: 9gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 50mgSodium: 263mgPotassium: 302mgFiber: 2gSugar: 2gVitamin A: 632IUVitamin C: 7mgCalcium: 62mgIron: 1mg