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Creamy Celeriac, Potato & Kale Dauphinois
Combine potatoes and celeriac to make this rich and creamy Christmas showstopper. If you don’t have any celeriac, you can use 1kg / 2 lb of potatoes instead.
👥 6 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●frying pan
- ●blender
- ●baking dish
📝 Preparation Steps
1
Cover the cashews with boiling water, soak for ⏱️ 10 minutes and then drain.
2
Preheat oven to 220°C / 200°C fan / 425°F. Bring a large pan of salted water to the boil and add the potato and celeriac slices. Simmer for 3–⏱️ 4 minutes until soft. Drain and leave to steam dry.
potato1 lbceleriac1 lb
3
Meanwhile, put 1 teaspoon of olive oil in a large frying pan and add the onions. Fry over medium heat for 8–⏱️ 10 minutes until softened. Tip in the garlic, rosemary and cannellini beans and fry for ⏱️ 30 seconds. Remove onto a plate.
olive oil2 tablespoonsonions3garlic4 clovescannellini beans8.5 oz
4
Place the frying pan back over the heat (no need to rinse) and add a drizzle of olive oil. Once hot, add the kale and a sprinkle of salt and pepper; cook for 4–⏱️ 5 minutes until darkened and reduced.
olive oil2 tablespoonskale7 oz
5
Add ½ of the cannellini bean mixture to a high-speed blender, along with the vegetable stock, cashews, oat milk, nutritional yeast, mustard, lemon zest and juice. Blitz to form a sauce; season with a pinch of flaky sea salt.
6
In a medium 5cm / 2″ deep rectangular baking dish, layer the potatoes, celeriac, the remaining onion and cannellini beans and the sauce; continue until you finish with a final layer of potatoes and celeriac. Drizzle over 1 teaspoon of olive oil and bake for 45–⏱️ 50 minutes until golden and the potatoes and celeriac are soft.
celeriac1 lbcannellini beans8.5 ozolive oil2 tablespoons
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