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The ingredients needed to cook Celeriac Dauphinois:
- Use 1 medium sized celeriac
- You need 300 mls full fat coconut milk (or cream)
- Take 2 cloves garlic, crushed
- You need 1/2 tsp grated nutmeg
- Prepare Salt and pepper
- Provide 1 tbsp olive oil
- Provide 60 g vegan cheese (or cheddar)
Instructions to make Celeriac Dauphinois:
- Prepare the celeriac by peeling, taking out any tough core and thinly slicing.
- In a large saucepan add everything except the cheese and the celeriac itself. Heat gently and whisk all the ingredients together.
- When it’s been well combined and is just coming up to a simmer, add the celeriac and stir to coat the vegetable in the cream.
- Spoon the celeriac slices into a baking tray. Arrange them so that the are overlapping each other. When all the slices are in, pour the cream and garlic mix over the top. Sprinkle the cheese over the top.
- Bake at 200 C for 30 mins or until the celeriac is soft and tender.
Although even if your not it's still a delicious change from potato dauphinoise. Do the same with the potato and place them both in a large bowl. Tip all the sliced celeriac into the pan. Stir well to evenly coat the celeriac in the butter and garlic. Season the mixture generously with salt and white pepper.
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