Celeriac Dauphinoise Recipes
SMOKED SALMON & CELERIAC DAUPHINOISE
Based on a traditional Swedish dish, this rich potato bakes works well with smoked salmon or gravadlax
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pour the juice of one lemon into a large bowl. Slice your celeriac into pieces about the thickness of a £1 coin, tossing them into the lemon juice as you go, then add the potato slices.
- In a large ovenproof dish, layer the celeriac and potato with the slices of salmon, sprinkling with your small handful of chopped dill, 1 chopped onion and drizzling a little cream over each layer. Season with a little salt and lots of pepper at each stage. You should have three layers of potatoes and celeriac sandwiching two of salmon, onion and dill. Finish with the remaining cream.
- Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes until bubbling and the top is crispy and golden. Test that the vegetables are cooked by inserting a skewer or small knife - it should push in easily. If you like, you can flash it under a hot grill to get the top layer really crispy. Leave to cool slightly then serve straight from the dish with a crisp green salad.
Nutrition Facts : Calories 328 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium
CELERIAC DAUPHINOISE
Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It's an excellent side dish for a feast
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 2h
Number Of Ingredients 7
Steps:
- Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.
- Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
Nutrition Facts : Calories 177 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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