We all love an indulgent plate of dauphinoise potatoes as a side dish, but if you’re trying to cut down on the calories why not swap the potatoes for celeriac? This recipe can also be made dairy free and vegan for a tasty alternative to the original.
Ingredients:
A drizzle of olive oil
540ml double cream (use a plant based alternative for a vegan version)
50ml milk (again can substitute for a plant based milk)
2 tsp Dijon mustard
1 large celeriac, peeled and thinly sliced
2 garlic cloves, chopped
Pick up your milk and double cream from one of these dairies. You can find the rest of the ingredients and vegan alternatives from local farmshops and delis.
Method:
Heat the oven to 160 degrees or gas mark 3 and drizzle a baking tray with the oil.
In a bowl, whisk the cream, milk and mustard together and season to your taste.
Layer the slices of celeriac in the baking dish, seasoning each layer and adding a little garlic until everything as been used. Pour over the cream mixture and pop into the oven for an hour and a half – you can check if the celeriac is cooked by sliding a knife easily through the slices.
Leave to stand for 5 minutes before serving.
