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 🙂
- 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)
- Preheat oven to 160c fan assisted or 180c without.
- In a large saucepan add the celeriac, cream, water, garlic and seasoning then bring to the boil.
- Simmer for 10 minutes, stirring occasionally.
- Use a slotted spatula to move the celeriac into an oven dish and arrange so it’s evenly spread.
- Bring the cream mixture back to the boil and continue to stir for a few minutes to allow it to reduce slightly.
- Pour the mixture over the celeriac and top with your choice of cheese.
- Bake for 50-60 mins, check occasionally and if the top is getting too brown cover with foil.
- Let rest for 5 minutes then serve
Nutrional values per serving (3 servings):
404 kcal | 39.4g fat | 3.7g carbs | 6.8g protein