You'll also find this recipe in our Low Carb Christmas Mini Cookbook.
Celeriac Dauphinoise with Garlic & Turmeric
Rated 3.9 stars by 49 users
This is a lovely accompaniment to a roast dinner :)
For the whole recipe: 2431 Calories / 45g Carbs / 73.7g Protein / 210.4g Fat
For 1 portion (this recipe makes 8): 304 Calories / 5.6g Carbs / 9.2g Protein / 26.3g Fat
Carb values for celeriac range between 2.3-9g carbs per 100g. We used 5.9g as a middle ground.
Ingredients
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500g Celeriac, thinly sliced
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100g/ml Double Cream
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300g Crème Fraîche
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1/4 tsp Ground Turmeric
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1 Large Garlic Clove, chopped as finely as possible
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100g Mature Cheddar Cheese, grated
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100g Pre-Grated Mozzarella
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25g Parmesan Cheese, grated
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Freshly Ground Black Pepper
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Salt to taste
Directions
Preheat the oven to 170°C.
Parboil the celeriac in salted water for 15 minutes. Drain and allow to cool slightly.
In a bowl add the cream, crème fraîche and turmeric and mix together.
Begin to layer the celeriac in a baking dish, sprinkling some of the garlic on top. Then add some of the cream mixture, a touch of salt & pepper and some of the grated cheddar & mozzarella.
Repeat step 4 until you run out of celeriac. Ensure you have some of the cream mixture and grated cheese for the next step.
Finish off the dish with the remaining cream mixture and grated cheese. Then add the grated parmesan on top to give it a nice crunch.
Bake for 40 minutes or remove when golden.
Nutrition per serving
Calories 304, Carbs (net) 5.6 grams, Protein 9.2 grams, Fat 26.3 grams