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Celeriac and Chanterelle Dauphinois
- Serves
6
- Difficulty
Easy
- Ready in
35 min
By Jo Pratt
Published 2009
A rich, flavoursome accompaniment to the beef, this can be made in one large dish or, for a stylish touch, you could bake in smaller receptacles (one for each guest).
Ingredients
50 g 600 g 500 g</
Method
Cover the chanterelle mushrooms with 250ml hot water and leave to soak for about 30 minutes.
Peel the celeriac and potatoes and slice them really thinly. If you have a mandolin or a slicing attachment on your foo
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