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Celeriac dauphinoise

Celeriac dauphinoise in a large baking dish

Celeriac dauphinoise

Name: Celeriac dauphinoise
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
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

Sophie Godwin – Cookery writer

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

A star rating of 3.6 out of 5.3 ratingsRate

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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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal177
fat15g
saturates2g
carbs4g
sugars4g
fibre7g
protein4g
salt0.6g

Method

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.

Recipe from Good Food magazine, Vegetarian Christmas 2021

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A star rating of 3.6 out of 5.3 ratings

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