Celeriac and Turnip Dauphinoise
We just love Dauphinoise at Meat Smoke Fire. After eating celeriac remoulade in France whilst on holiday we bought a celeriac when we got home. By the time we were ready to use it, the weather was autumnal and so we figured a dauphinoise was a great option. We’ve paired the celeriac with turnip. A vegetable that we rarely eat. It works well in Dauphinoise as well as the gratin dish we cooked on the same day.
Cooking Surfaces
Temperature
Ingredients
- 1/2 a celeriac (typically the same size as a cabbage)
- 1/2 a turnip (try to get a similar size to the celeriac)
- 500ml double cream
- 3 garlic cloves, crushed or finely grated
- Maldon Salt and Coarse Ground Black Pepper
Method
- Setup your Egg for an indirect cook (plate setter feet up with the stainless steel grid on top) at 160°C.
- Place the cream, milk and garlic with some salt and pepper to season in a pan. Place the pan on the stainless steel grid to warm up the milk. You need to warm it through until it’s gently simmering; don’t let it boil over.
- Cut the celeriac in half and peel. Do the same with the turnip. Slice your celeriac and turnip to about 3mm thick pieces. Put them into a large mixing bowl.
- Pour the warm liquid over the celeriac and turnip. Give it a stir to coat the vegetable pieces with the milk and cream mixture.
- When cool enough to touch, layer your celeriac and turnip into a heat proof dish. We have a glass pyrex dish measuring 20cm by 20cm by 7.5cm. Pour over the remaining liquid.
- Cook your celeriac and turnip dauphinoise for about 1 to 1.5 hours until the vegetables are tender and the top golden brown.