Creamy cheesy Celeriac Dauphinoise with plenty of garlic. This dauphinoise is a great side dish or main when you are looking for a low-carb alternative to potatoes, yet it is just as delicious.
I love the taste of celeriac and I think it’s a vegetable that is not widely utilised enough in the UK. If you’ve not tried it before it is a strange-looking root vegetable that looks similar to a swede but is more knobbly with lots of knotty roots at the bottom. Once peeled and cut, the white fleshy centre can be found.
Celeriac smells and tastes like celery stalks, cooks like a potato, mashes well and has the same creamy consistency as mashed potato. It also roasts and bakes much like potato too.
You can purchase celeriac in most larger supermarkets all year round and like most root vegetables it lasts quite well in the fridge vegetable or salad tray.
Once cut the white celeriac can soon discolour, so it’s best to prepare it just before cooking or submerge it in water and a drop of lemon juice to keep its lovely white colour.
To prepare a celeriac
To prepare the celeriac, peel the skin like you would a potato (I find a speed peeler the best and easiest way to do this although it is tougher than potato skin), then cut off any root and knobbly bits. You want to peel enough of the skin so that you reveal the white inside.
After peeling, chop the celeriac. The celeriac is quite a tough vegetable much like a swede, so you need a sharp knife and may need to cut through one side, then turn the celeriac around and cut the other to get all the way through.
- 500 grams celeriac (approx. half a celeriac) peeled and thinly sliced
- 2 large cloves of garlic finely chopped or crushed
- 200 ml double cream
- 2 whole dried bay leaves
- a good pinch salt and ground black pepper
- a good pinch ground nutmeg (optional)
- 175 grams cheese grated, mature cheddar
- 25 grams mozzarella grated
- 25 grams parmesan cheese grated
- Cut the celeriac in half. Peel the celeriac, then quarter and slice thinly with a sharp knife or mandolin (approx. the thickness of a one-pound coin) and set aside
- Preheat the oven to 180°c (fan)
- Pour double cream, crushed or finely chopped garlic, bay leaves and ground nutmeg into a saucepan on med-high heat and bring to a fast simmer
- Add the celeriac slices into the saucepan, season with salt and black pepper and continue to a simmer for 5 minutes or until the celeriac has softened (you may need to reduce the heat slightly to avoid the cream boiling)NOTE: there will not be enough cream to cover all the celeriac, but do not worry, the celeriac does not need to be submerged to cook
- Using a slotted spoon, remove the celeriac slices and place a layer in the bottom of an ovenproof dish. Cover with a layer of cheddar and mozzarella, then repeat with the remaining celeriac, cheddar and mozzarella
- Discard the bay leaves and pour the cream sauce from the saucepan over the celeriac and cheese layers
- Top with cheddar and grated parmesan then bake in the centre of the oven for 15-20 minutes, or until the top is golden and the sauce is bubbling
- Serve as a main dish alongside roasted vegetables and my low-carb Yorkshire puddings, or as a side dish with meat and leafy green vegetables