Recipe – Celeriac

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

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