Celeriac Dauphinoise

• olive oil↗

  for greasing the baking dish

• double cream↗540ml plant-based ml

  plant-based

• milk↗50ml unsweetened non-dairy ml

  unsweetened non-dairy

• Dijon mustard↗2 tsp tsp
• celeriac1 large

  peeled and thinly sliced using a mandoline or sharp knife

• garlic cloves↗2 fat

  finely chopped

• thyme↗handful of

  leaves gathered

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C convection (gas 3) and grease a medium baking dish with oil. Whisk the cream, milk and mustard together with a pinch of salt and pepper.

2. 2

   Layer the celeriac slices in the baking dish, seasoning each layer and spreading a little garlic and thyme between the slices until all ingredients are used. Pour over the cream mixture and bake for 1 hour 30 minutes, or until the celeriac is tender and can be easily pierced with a knife. Let stand for 5 minutes before serving. If preparing ahead, let cool, then reheat covered at 200°C/180°C convection (gas 6) for about 20 minutes or until hot.