CELERIAC DAUPHINOISE

Celeriac dauphinoise image

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

Provided by Sophie Godwin - Cookery writer

Time 2h

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 177 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium