CELERIAC DAUPHINOISE
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
Categories Side dish
Time 2h
Number Of Ingredients 7
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
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