Celeriac, garlic and thyme dauphinoise recipe

  • Serves 4
  • 10 mins to prepare and 1 hr 35 mins to cook
  • 176 calories / serving
  • Freezable
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Celeriac Garlic and Thyme Dauphinoise hero 4f047bae 192b 46de 86c0 8bdb1b72f24a 0 472x310

Preheat the oven to Gas 3, 170°C, fan150°C.

Peel, quarter and thinly slice the celeriac.

Bring the crème fraîche and milk to the boil and add the celeriac and crushed garlic. Simmer gently for 3-4 minutes, stirring every so often so the celeriac doesn't stick to the pan.

Spoon into an ovenproof dish. Press the celeriac down as you go and scatter the thyme in between layers. Top with the cheese and bake for about an hour and a half until golden and bubbling. Serve with roast beef, chicken or steak.

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  • Ingredients

  • 875g (1¾lb) celeriac
  • 150ml (5fl oz) half-fat crème fraîche
  • 250ml (8fl oz) skimmed milk
  • 2 garlic cloves, crushed
  • 1tbsp fresh thyme leaves
  • 50g (2oz) Parmesan or cheddar cheese
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  • Energy 730kj 176kcal 9%
  • Fat 10g 15%
  • Saturates 6g 32%
  • Sugars 8g 9%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 10.1g Protein 10.5g Fibre 4.3g


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