Celeriac and prune dauphinoise
Serves: 8
Prep time: 15 minsTotal time: 
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker
Celeriac and prune dauphinoise
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
322Kcal
Fat
26gr
Saturates
16gr
Carbs
17gr
Sugars
16gr
Fibre
7gr
Protein
5gr
Salt
0.4gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 250g pack of prunes
- 1kg celeriac, peeled (about 800g peeled weight)
- 1 x 300ml carton double cream
- 500ml milk
- 2 tbsp milk, for mixing
- 1 tbsp cornflour
- 1 tbsp chopped tarragon
- ¼ tsp grated nutmeg
- about 25g soft butter, for greasing
- 3 garlic cloves, finely chopped
Step by step
Get ahead
Assemble up to a few hours before baking, cover with clingfilm and chill.
- An hour before you want to start cooking, put the prunes in a small bowl and cover with boiling water. Leave to soak for 1 hour.
-
Preheat the oven to 190°C, fan 170°C, gas 5. Quarter the celeriac, then cut into 2-3mm-thick slices with
a very sharp knife, mandolin or the fine slicing setting on the food processor. Place the sliced celeriac in a large bowl and pour over the cream and 500ml of milk.TipA mandolin makes thinly slicing the celeriac a lot quicker.
- In a small bowl, whisk the cornflour with the 2 tablespoons of milk, then pour into the larger bowl with the celeriac. Add the tarragon and nutmeg, and season.
- Generously butter a 3 litre 30 x 20cm ovenproof dish. Drain the prunes and cut each into three or four pieces. Arrange a third of the celeriac slices in the dish, allowing them to overlap each other. Sprinkle over a few of the chopped prunes and a little of the garlic. Continue layering the remaining celeriac, prunes and garlic, finishing with a few prunes.
- Slowly pour over the cream mixture, then bake for about 1 hour, or until the celeriac is completely soft and the top is browned. Cover loosely with foil for the final 30 minutes if the top is browning too quickly.
