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celeriac dauphinoise in a white dish.

Celeriac Dauphinoise

Amanda
Celeriac dauphinoise is rich and creamy and the perfectaccompaniment to roasted meats. Prepare inadvance for no fuss entertaining.
5 from 21 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine French
Servings 9
Calories 192 kcal

Equipment

  • Food processor or mandolin
  • sharp knife
  • Vegetable peeler
  • chopping board
  • Pastry brush
  • oven proof dish

Ingredients
 
 

  • 300 ml double cream
  • 800 g celeriac
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 50 g butter
  • ½ teaspoon nutmeg

Instructions
 

  • 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.

Nutrition

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
Keyword dauphinoise
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