Celeriac Dauphinoise
Serves 4 - 6
Preparation: 10 minutes
Cooking Time: 45 minutes
This recipe is a recently discovered version of Dauphinoise which is not only unusual, but was absolutely gorgeous! The first time I made this, I found that the mixture was too dry just with the cream and found it necessary to add a little full cream milk, not too much. This is a Guest Recipe, which originally came from The Diabetes Weight Loss Cook Book.
Ingredients
300ml single pouring cream
A little extra full cream milk
100g butter, melted
4-6 garlic cloves, finely crushed
1 kg Celeriac, peeled, quartered and finely sliced
Sea Salt
Freshly ground black pepper
AND THIS IS WHAT YOU DO.....
- Pre-heat the oven to 200˚C/fan/gas mark 6.
- Mix together the cream, milk, butter, garlic, nutmeg and seasoning in a bowl.
- Butter the inside of an ovenproof dish.
- Put a layer of celeriac slices into the dish, pour over some of the cream mixture and repeat this process finishing with a layer of cream on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for a further 15 minutes or until the celeriac is tender when pierced with a knife.
- Leave to stand for 10 minutes with the foil back on before serving.