Make a vegan version of creamy dauphinoise, with celeriac in place of the usual potato, and dairy-free ingredients. It’s an excellent side dish for a feast
Prep:30 mins
Serves 6
olive oil, for the baking dish540ml plant-based double cream50ml unsweetened non-dairy milk2 tsp Dijon mustard1 large celeriac, peeled and thinly sliced using a mandoline or sharp knife2 fat garlic cloves, finely choppedhandful of thyme, leaves picked
STEP 1Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.STEP 2Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
