By replacing the traditional potato with celeriac, this low-carb dauphinoise is an excellent side dish for any low-carb meal.
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6
30 minutes
1 minute
177
By replacing the traditional potato with celeriac, this low-carb dauphinoise is an excellent side dish for any low-carb meal.
Olive Oil (for baking dish)
540ml Double Cream
50ml Unsweetened Almond Milk
2 tsp Dijon Mustard
1 large Celeriac (peeled and thinly sliced using a mandolin)
2 cloves Garlic
100g Cheese (grated)
Salt & Pepper (to taste)
Heat the oven to 140°C (fan oven), and oil a medium-sized baking dish.
Whisk cream, milk and mustard together with some salt and pepper.
Layer the celeriac slices in the baking dish, seasoning between each layer with salt, pepper and garlic.
Pour over the cream mixture and sprinkle the grated cheese on top.
Bake for 1 hour 30 minutes, or until the celeriac is tender and a knife can easily slide through.
By replacing the traditional potato with celeriac, this low-carb dauphinoise is an excellent side dish for any low-carb meal.
Low-Carb Celeriac Dauphinoise
Rikke Svartangen
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3 Comment
Another regular favourite. Easy to make, full of flavour & goes will with a slice of ham/crispy bacon/fish, combination is endless
By Ann White
Apr 24, 2024
Hi Edd 👋 We are currently having some issues with our recipe pages, but we’re on it, and it should be back up online by dinner time tonight 👍 👨🍳
By Rikke
Feb 26, 2024
Great recipe! Why can’t I access it anymore?
By Edd Wainwright
Feb 26, 2024