Meat Smoke Fire

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Celeriac and Turnip Dauphinoise

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

  1. Setup your Egg for an indirect cook (plate setter feet up with the stainless steel grid on top) at 160°C.
  2. 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.
  3. 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.
  4. Pour the warm liquid over the celeriac and turnip.  Give it a stir to coat the vegetable pieces with the milk and cream mixture.
  5. 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.
  6. Cook your celeriac and turnip dauphinoise for about 1 to 1.5 hours until the vegetables are tender and the top golden brown.

 

 

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