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Celeriac dauphinoise in a large baking dish

Celeriac dauphinoise

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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
Nutrition: Per serving
NutrientUnit
kcal177
fat15g
saturates2g
carbs4g
sugars4g
fibre7g
protein4g
salt0.6g
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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

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.

Goes well with

Recipe from Good Food magazine, Vegetarian Christmas 2021

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