Celeriac, sweet potato & parsnip dauphinoise

31 Day Challenge catch up post

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In yesterday’s Skinny parsnips post I promised that if it wasn’t a complete disaster and tasted ok that I’d give you the dauphinoise recipe from our Sunday dinner. Well thankfully it tasted pretty good with enough leftover to serve another meal so for those of you who’d like to try it here’s what I did;

350g celeriac

350g parsnip

150g sweet potato

160ml full fat creme fraiche

260m semi skimmed milk

2 – 3 cloves of garlic depending on how strong you like it

fresh or dried thyme

50g Parmesan cheese

Salt & pepper (optional)

First of all peel and thinly slice the vegetables (around 3mm if poss). Now I mentioned trying to do this with a mandolin to start with but if, like me, you value your fingertips take your time and use a knife. It may seem brutal but this is my weapon of choice in the kitchen.

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Crush the garlic, grate the cheese and set to one side. Put the milk and creme fraiche into pan large enough to add all the veg (if not you’ll have to do it in two batches). Gently bring the liquid up to the boil – now at this point I have to admit that I had a bit of a wobble as mine started to curdle. Given that I didn’t have enough to start over I decided to strain it over a bowl thinking that I’d use the liquid and throw away the solids but as it then seemed to come back together and more importantly didn’t taste like it was going to kill anyone I thought ‘sod it’, put it back in the saucepan and carried on. Add the garlic and the veg and simmer for about 5 mins. Taste the liquid (which is creamy and garlicky by now) then season with salt to taste and black pepper if you like. Next layer the veg in an ovenproof dish and sprinkle with the thyme in between. Lastly pour over the leftover liquid and sprinkle with the cheese, and if you like a crusty top just add more!

Bake in the over for around 1 – 1 and a half hours but just check after the first hour that the top doesn’t burn or that it doesn’t dry out.

Enjoy, but don’t blame me for the calories!

J x

 

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