Celeriac Dauphinoise 

This is a great recipe for substituting potatoes, if like me your cutting back on carbs you might be missing them on your plate! Although even if your not it’s still a delicious change from potato dauphinoise. I think I prefer it! 

The other day whilst having a clear out I came across the notebook with some of my favourite low carb recipes. So here I go again. Two weeks in and I feel so much better. As much as I love carb loaded food I really don’t think it likes me very much! As with any new way of eating it’s all about planning ahead and still enjoying delicious food. I think this dish hits the spot!! It’s rich, and totally scrumptious, it works well with all roasts and reheats perfectly the next day in the microwave for an easy lunch with a side of salad or steamed veg, I particularly like it with buttered Savoy cabbage, so definitely make extra!! It’s also great served in individual pots for a dinner party.
All of this recipe can be prepped ahead, just make sure the celeriac is in plenty of cold water with fresh lemon to stop it discolouring. I left it just to see how long it lasts and it’s a good few hours. The onions can be cooked ahead too, which I recommend because you need to cook them slowly so they are meltingly soft. If you have an Aga, once cooked it will sit happily in the simmering oven until your ready to serve.

My family ( except my husband ) prefer it to potato Dauphinoise, it started out as my little dish of delight whilst they had roast potatoes, to a large dish with enough for everyone!! I’ve given you the original recipe that I used that serves one. It’s very easy to make it as big as you want, feel free to add as much onion as you want, or as much as you can stand to chop! Remember they cook down to a very small amount.

I hope you enjoy it as much as I do, if your following a low carb diet I think this is a great recipe to have! 

Preheat oven to 180/160 fan gas mark 4

You will need : A small dish for baking and a bowl for the lemon water.

  • 1 lemon
  • 1/2 a medium celeriac 
  • 1 small onion
  • Olive oil and butter for frying the onion
  • 350ml double cream
  • 100ml soya milk or water ( I generally use a little water ) 
  • 50g Parmesan cheese
  • Salt and pepper

Method:
Cut the celeriac into four pieces, peel them and cut each slice into slices about the thickness of a pound coin. Put them straight into the bowl of lemon water.


Peel and finely slice the onion and fry gently in the oil and butter until golden brown and meltingly soft, this can take about 20mins. The trick is to take your time.

Put a layer of celeriac into the bottom of your chosen dish and sprinkle with some of the onion and a little salt and pepper. Repeat this with another layer, and so on, finishing with celeriac.

Put enough milk/water into the cream so it’s the consistancy of single cream. Pour this over the dish until the liquid reaches the top. Sprinkle with lots of grated Parmesan. Place on a baking sheet just in case it bubbles over.

Bake for approx 45mins, until bubbling and golden and the celeriac is tender.

Enjoy,

As always let me know if you try it! 

Deb x

4 thoughts on “Celeriac Dauphinoise 

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