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Celeriac and prune dauphinoise
Serves: 8
Prep time: 15 minsTotal time: 
Recipe by Bruno Loubet / Recipe photograph by Kate Whitaker
Celeriac and prune dauphinoise
Serves: 8
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
322Kcal
Fat
26gr
Saturates
16gr
Carbs
17gr
Sugars
16gr
Fibre
7gr
Protein
5gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 250g pack of prunes
- 1kg celeriac, peeled (about 800g peeled weight)
- 1 x 300ml carton double cream
- 500ml milk
- 2 tbsp milk, for mixing
- 1 tbsp cornflour
- 1 tbsp chopped tarragon
- ¼ tsp grated nutmeg
- about 25g soft butter, for greasing
- 3 garlic cloves, finely chopped
Step by step
Get ahead
Assemble up to a few hours before baking, cover with clingfilm and chill.
- An hour before you want to start cooking, put the prunes in a small bowl and cover with boiling water. Leave to soak for 1 hour.
-
Preheat the oven to 190°C, fan 170°C, gas 5. Quarter the celeriac, then cut into 2-3mm-thick slices with
a very sharp knife, mandolin or the fine slicing setting on the food processor. Place the sliced celeriac in a large bowl and pour over the cream and 500ml of milk.TipA mandolin makes thinly slicing the celeriac a lot quicker.
- In a small bowl, whisk the cornflour with the 2 tablespoons of milk, then pour into the larger bowl with the celeriac. Add the tarragon and nutmeg, and season.
- Generously butter a 3 litre 30 x 20cm ovenproof dish. Drain the prunes and cut each into three or four pieces. Arrange a third of the celeriac slices in the dish, allowing them to overlap each other. Sprinkle over a few of the chopped prunes and a little of the garlic. Continue layering the remaining celeriac, prunes and garlic, finishing with a few prunes.
- Slowly pour over the cream mixture, then bake for about 1 hour, or until the celeriac is completely soft and the top is browned. Cover loosely with foil for the final 30 minutes if the top is browning too quickly.