Celeriac Dauphinois
Very rich, creamy and delicious; I think celeriac and coconut make a good combo, but if you don’t need a #dairyfree version you could use regular cream. My #vegan cheese didn’t melt ☹️, but again if you eat dairy, this would be fab with Gruyere or cheddar cheese melted onto the top.
Celeriac Dauphinois
Very rich, creamy and delicious; I think celeriac and coconut make a good combo, but if you don’t need a #dairyfree version you could use regular cream. My #vegan cheese didn’t melt ☹️, but again if you eat dairy, this would be fab with Gruyere or cheddar cheese melted onto the top.
Open in Cookpad AppSteps
- 1
Prepare the celeriac by peeling, taking out any tough core and thinly slicing.
- 2
In a large saucepan add everything except the cheese and the celeriac itself. Heat gently and whisk all the ingredients together.
- 3
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.
- 4
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.
- 5
Bake at 200 C for 30 mins or until the celeriac is soft and tender.
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