Name: Celeriac Dauphinoise
Yield: serves 4
Ingredients: lemon juice; 1 lb celeriac – peeled and very finely sliced; 7 fl oz double cream; 2 cloves garlic – peeled and minced; ¼ teaspoon freshly grated nutmeg; butter; salt and freshly ground black pepper; 1 lb floury potatoes – peeled and very finely sliced

Preparation info

serves
4

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

An elegant but comforting vegetable accompaniment to roast or grilled meats, intended originally to go with the pigeon recipe below, but also good enough to eat by itself with green salad as a lunch or supper dish. There are other baked gratins, listed in the index.

Ingredients

1 lb celeriac – peeled and very finely sliced
lemon juice
1 lb floury potatoes – peeled a

Method

Blanch celeriac as soon as you’ve sliced it, by plunging it into a large pan of boiling water acidulated with a little lemon juice and bringing the water back to the boil. Drain.

Layer celeriac and potato alternately in a small, buttered, ovenproof dish, spooning cream all over each layer and sprinkling the nutmeg, garlic and seasonings conservatively between.

Bake, uncovered, a

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Celeriac Dauphinoise

Ingredients

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