Page 49 - JG Performance February 20 Recipe Book

Celeriac Dauphinoise
INGREDIENTS
500 millilitres semi-skimmed milk
3 cloves garlic
3 sprigs thyme, plus 1⁄2 tablespoon roughly chopped thyme leaves
1 bay leaf
1 teaspoon fresh nutmeg
1 banana shallot, halved
2 small celeriac, peeled, quartered and very finely sliced 150 millilitres low-fat crème fraîche
SERVES: 6
TOTAL TIME: 1 Hour 15 Minutes
INSTRUCTIONS
Begin by preheating your oven to 190°C/fan 170°C/gas mark 5.
Place the milk, garlic, thyme sprigs, bay leaf, nutmeg and shallot together in a large saucepan and bring to a simmer. Turn off the heat set aside for 10 minutes to infuse. Strain and discard the garlic, shallot, thyme and bay leaf.
Add the celeriac to the pan of infused milk and then bring to a simmer. Allow to simmer for a further 10 minutes, until slightly softened, then carefully transfer the celeriac slices to a 23 x 23 cm baking dish, using a slotted spoon.
Mix the crème fraîche and chopped thyme leaves together in the milk mixture. Pour this over the celeriac and bake for 40 50 minutes, until golden brown on top and fork soft. Cover it with foil if it begins to brown too quickly.
Serve immediately.
MACROS
CALORIES 110 PROTEIN 6 CARBS 8 FATS 6 FIBRE 3
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