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Celeriac, garlic and thyme dauphinoise recipe
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As a pleasant riff on the iconic potato dauphinoise, this recipe for celeriac dauphinoise will please even the most ardent spud addict. A liberal sprinkling of fresh thyme add fragrance, while the garlic adds flavourful notes. See method
Ingredients
- 875g celeriac
- 150ml half-fat crème fraîche
- 250ml skimmed milk
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- 50g Parmesan or Cheddar cheese
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
730kj
176kcal
9%
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Fat
10g
15%
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Saturates
6g
32%
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Sugars
8g
9%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 10.1g
Protein 10.5g
Fibre 4.3g
Method
- Preheat the oven to gas 3, 170°C, fan 150°C.
- Peel, quarter and thinly slice the celeriac.
- Bring the crème fraîche and milk to the boil and add the celeriac and crushed garlic. Simmer gently for 3-4 minutes, stirring every so often so the celeriac doesn't stick to the pan.
- Spoon into an ovenproof dish. Press the celeriac down as you go and scatter the thyme in between layers. Top with the cheese and bake for about an hour and a half until golden and bubbling. Serve with roast beef, chicken or steak.
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