FANCY TIGER RECIPES

CELERIAC DAUPHINOISE | SAINSBURY'S RECIPES

Celeriac dauphinoise | Sainsbury's Recipes image

Try swapping potatoes for celeriac to make a healthier dauphinoise that's just as creamy and delicious. It's the perfect main course side dish

Provided by Sainsbury's

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 8

Ingredients

semi-skimmed milk
cloves garlic
sprigs thyme, plus ½ tbsp roughly chopped thyme leaves
bay leaf
1 tsp fresh nutmeg
banana shallot, halved
small celeriac, peeled, quartered and very finely sliced
low-fat crème fraîche

Steps:

Preheat the oven to 190°C/fan 170°C/gas mark 5. Place the milk, garlic, thyme sprigs, bay leaf, nutmeg and shallot in a large saucepan and bring to a simmer. Turn off the heat and leave to infuse for 10 minutes, then strain and discard the garlic, shallot, thyme and bay leaf.

Add the celeriac to the pan with the milk and bring to a simmer. Cook for 10 minutes, until slightly softened, then carefully transfer the celeriac slices with a slotted spoon to a 23x23cm baking dish.

Mix the crème fraîche and chopped thyme leaves with the infused milk mixture. Pour this over the celeriac and bake for 40 50 minutes, until golden brown on top and soft when inserted with a skewer. Cover it with foil if it begins to brown too much.

Nutrition Facts : Calories 117 calories, FatContent 6.1 grams, SaturatedFatContent 3.5 grams, SugarContent 7.5 grams, SodiumContent 490.0 milligrams salt, CarbohydrateContent 8.8 grams, FiberContent 3.1 grams, ProteinContent 5.8 grams

CELERIAC DAUPHINOISE | SAINSBURY'S RECIPES

Celeriac dauphinoise | Sainsbury's Recipes image

Try swapping potatoes for celeriac to make a healthier dauphinoise that's just as creamy and delicious. It's the perfect main course side dish

Provided by Sainsbury's

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 8

Ingredients

semi-skimmed milk
cloves garlic
sprigs thyme, plus ½ tbsp roughly chopped thyme leaves
bay leaf
1 tsp fresh nutmeg
banana shallot, halved
small celeriac, peeled, quartered and very finely sliced
low-fat crème fraîche

Steps:

Preheat the oven to 190°C/fan 170°C/gas mark 5. Place the milk, garlic, thyme sprigs, bay leaf, nutmeg and shallot in a large saucepan and bring to a simmer. Turn off the heat and leave to infuse for 10 minutes, then strain and discard the garlic, shallot, thyme and bay leaf.

Add the celeriac to the pan with the milk and bring to a simmer. Cook for 10 minutes, until slightly softened, then carefully transfer the celeriac slices with a slotted spoon to a 23x23cm baking dish.

Mix the crème fraîche and chopped thyme leaves with the infused milk mixture. Pour this over the celeriac and bake for 40 50 minutes, until golden brown on top and soft when inserted with a skewer. Cover it with foil if it begins to brown too much.

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