I find this dish (dare I say it) better than my old chum made with potatoes! It’s creamy and comforting and down right delicious, rather hard to stick to portion control I’ll be honest. I tend to use half a celeriac at a time and keep the leftovers for lunch the following day but the recipe is very easy to multiply and I would keep to 100g celeriac per person. Should you require a lower calorie version you can substitute some of the cream for milk but remember that there are many more carbs in milk than cream.

Any oven dish will do, I used a medium sized one which meant the daupinoise wasn’t that thick but you can choose whether it’s a deep daupinoise or not by the size of your dish 🙂

Ingredients

• 300g celeriac (peeled and thinly sliced into ‘discs’)
• 200ml double cream
• 200ml water
• 1 garlic clove (minced)
• Salt and Pepper
• Herbs of your choice (optional)
• 50g grated Gruyere cheese (cheddar is also tasty but a bit more oily)

Method

1. Preheat oven to 160c fan assisted or 180c without.
2. In a large saucepan add the celeriac, cream, water, garlic and seasoning then bring to the boil.
3. Simmer for 10 minutes, stirring occasionally.
4. Use a slotted spatula to move the celeriac into an oven dish and arrange so it’s evenly spread.
5. Bring the cream mixture back to the boil and continue to stir for a few minutes to allow it to reduce slightly.
6. Pour the mixture over the celeriac and top with your choice of cheese.
7. Bake for 50-60 mins, check occasionally and if the top is getting too brown cover with foil.
8. Let rest for 5 minutes then serve

Nutrional values per serving (3 servings):

404 kcal | 39.4g fat | 3.7g carbs | 6.8g protein