Spicy Celeriac Bake – Vegetarian Society website
An unusual variation to Potato Dauphinoise, this dish is great served with a green salad and baked potatoes
- 1 medium celeriac
- 8floz / 250ml crème fraîche – (or double cream for a treat)
- 2floz / 50ml white wine
- 1tsp / 2.5ml garam masala
- salt and pepper
Peel the celeriac and slice thinly just before you use it, as it discolours quickly.
Place the slices in a greased gratin dish.
Combine the cream/crème fraîche with the wine, garam masala and seasoning, and pour over the celeriac.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and cook for a further 20 minutes, until tender and golden. Serves 4