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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for an indirect cook (ConvEGGtor 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 1 litre glass pyrex dish. Pour over the remaining liquid.
- Cook your celeriac and turnip dauphinoise for about 1 to 1½ hours until the vegetables are tender and the top golden brown.
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