Recipe For Celeriac Dauphinoise Recipe
Looking for an alternative to potatoes? Well, look no further. This celeriac dauphinoise is a great substitute and packs a punch of flavour.
Head straight on to the Recipe For Celeriac Dauphinoise ♥
A month ago I was sitting at my desk trying to keep warm. Snow was in the air and a cold wind was blowing. The week before that I had been sitting outside in my t-shirt. Mark had been visiting from Newcastle and we met for lunch. It was amazing to spend time with him alone. Just the two of us, chatting about all sorts of things. We met for pizza and I had my usual siciliana pizza topped with olives, anchovies and capers. A salt overload if anything else. Mark went for a chicken calzone with avocado on the side. He was not too sure if the avocado would cause an allergic reaction or not. James and Mark suffer from latex food intolerance which means they have a reaction to certain foods.
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The foods most likely to cause this problem are apple, avocado, banana, carrot, celery, chestnut, kiwi, melons, papaya, raw potato and tomatoes. Mark tried the avocado and it caused some itching so he did not eat it all. Thankfully I can tolerate a lot of avocado and so I finished it off with my pizza. That made for a really nice combination of flavours. Now, I could not imagine trying to eat raw potatoes, but I am often looking for an alternative to them. Celeriac fits the bill perfectly and so I decided to make a celeriac dauphinoise. Sadly I did not get to test this side dish out on Mark. His visit was short and filled with seeing friends, a wedding, and spending time with the rest of his family. Our countdown to seeing him again is long. But at least it gives us something to look forward to.
Click on the links for conversions and notes. Celeriac Dauphinoise Save Print I love the crispy topping of this gratin All Rights Reserved: Adapted from: From Nature To Plate page 168 Ingredients Butter for greasing 150mls cream * Pinch of ground nutmeg Salt and freshly ground black pepper to season 1 large celeriac, peeled and thinly sliced ** Method Preheat the oven to 150° Celsius Place the cream and nutmeg into a small saucepan and bring to a simmer While the cream comes up to temperature, butter an oven proof dish *** Layer the celeriac into the dish, seasoning each layer as you go along Season the cream and then pour over the celeriac Place the dish onto a baking tray and bake for 75 minutes Remove and serve straight away My Notes * use 50mls more if you don't want the top to be as crispy
** if you do this in advance be sure to place into acidulated water
*** about 20cm 3.5.3251
Inspiration published on Lavender and Lime October 8:
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2015 – Sweet Potato Soup
2014 – St-Sébastien, Nevers
2013 – Bouillabaisse
2012 – Cake Pops
2010 – Hollandaise Sauce
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