Celeriac, garlic and thyme dauphinoise

Celeriac, garlic and thyme dauphinoise recipe

3 ratings

See method

  • Serves 4
  • 10 mins to prepare and 1 hr 35 mins to cook
  • 176 calories / serving
  • Freezable

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

Each serving contains

  • 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

Method

  1. Preheat the oven to Gas 3, 170°C, fan150°C.
  2. Peel, quarter and thinly slice the celeriac.
  3. 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.
  4. 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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