Side

Dauphinoise Celeriac

Plant-based Dauphinoise Celeriac is a creamy, dairy-free twist on the classic French dish. Thinly sliced celeriac is layered and baked in a rich, garlicky, plant-based cream sauce until tender and golden. A flavourful, comforting alternative to traditional potato gratin.

Cooking time1 hour
Preparation time1 hour
Servings10 portions

INGREDIENTS
PREPARATION

25 g Flora Plant B+tter Unsalted
6 shallots, finely sliced
5 g fresh rosemary, roughly chopped
2 bay leaves
600 ml Flora Plant Cream Double 31% Fat
175 g Violife Original Flavour Grated
50 g Violife Prosociano
2 cloves of garlic, finely grated
1 whole celeriac
150 g fresh breadcrumbs

Peel and quarter the celeriac. Slice very thin and set aside.
Melt the Unsalted Flora Plant B+tter and add in the Shallots, rosemary, bay leaves and garlic.
Cook until softened and add in the Flora Plant Cream 31%, season with salt and pepper and bring to a simmer
Remove from heat and stir in both the Violife Original Flavour Grated and the Violife Prosociano.
Add in the celeriac and toss in the cheese and cream mixture until coated fully.
Layer into a large dish.
Mix the remaining rosemary and breadcrumbs and cover the top of the dish.
Bake at 180C for approx. 1 hour to 1 hour 15 minutes. Cover the top if browning too quickly.
Ready when the celeriac is tender enough for you to push a knife through the dish.