$\""Roast\"$ <\/div><\/div> <\/div> <\/section>

2649<\/span> <\/li>
Total time<\/span> 1 hours 45 minutes <\/span> <\/li>
Difficulty<\/span>
Easy<\/span> <\/li> <\/ul><\/div>
Ingredients<\/h3>
Celeriac 750g <\/li>
White potatoes 750g <\/li>
Double cream 750g <\/li>
Garlic cloves 4, peeled and grated <\/li>
Red chillies 1-2, finely chopped (or 1 tsp of dried chilli flakes) <\/li>
Anchovy fillets 4, finely chopped <\/li>
Fresh rosemary 1-2 large sprigs, finely chopped <\/li>
Salt and black pepper <\/li> <\/ul><\/div>

Method<\/h3>

Step 1<\/p>
[image id=”32495″ size=”landscape_thumbnail” align=”none” title=”Celeriac and potato dauphinoise by Gill Meller” alt=”Celeriac and potato dauphinoise” classes=””]<\/b>\n
Pre-heat the oven to 160\u00b0C\/320\u00b0F\/gas mark 3.<\/p> <\/div>
Step 2<\/p>

Peel the celeriac and slice it very thinly (2p-piece thickness is good). Do the same with the potato and place them both in a large bowl.<\/p> <\/div>
Step 3<\/p>
[image id=”32494″ size=”landscape_thumbnail” align=”none” title=”Celeriac and potato dauphinoise by Gill Meller” alt=”Celeriac and potato dauphinoise by Gill Meller” classes=””]\n
Put the cream, garlic, chilli, anchovy (if using) and rosemary into a saucepan set over a medium heat. Bring to the simmer, then pour this hot infused cream over the celeriac and potato. Season well with salt and pepper, then tumble everything together.<\/p> <\/div>
Step 4<\/p>

\u00a0<\/p>\n
Layer the celeriac and potato up as evenly as you can in the prepared dish. Pour over any cream from the bowl and press everything down with the back of a spatula so it\u2019s nice and level. Bake for 1 hour and 15 minutes, or until tender inside and golden and bubbling on top.<\/p> <\/div> <\/li> <\/ul><\/div>

Photos \u00a9Matt Austin<\/p> <\/div> <\/div><\/body><\/html>\n
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By Gill Meller Published: Friday, 18 February 2022 at 12:00 am Celeriac is my number-one root. It has a flavour somewhere between sweet earth and hazelnuts, it comforts sedately, and it reassures entirely. It can have as toothsome a crunch as it can be soft and coating, and then it can be everything in between. […]<\/p>\n","protected":false},"author":24,"featured_media":11430,"template":"","categories":[1],"acf":{"readingTimeMinutes":"2"},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-scaled.jpg",2560,1707,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-300x200.jpg",300,200,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-768x512.jpg",768,512,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-1024x683.jpg",800,534,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-1536x1024.jpg",1536,1024,true],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/45\/2022\/02\/celeriac-and-potato-dauphinoise-2048x1365.jpg",2048,1365,true]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbccountryfile\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"By Gill Meller Published: Friday, 18 February 2022 at 12:00 am Celeriac is my number-one root. It has a flavour somewhere between sweet earth and hazelnuts, it comforts sedately, and it reassures entirely. It can have as toothsome a crunch as it can be soft and coating, and then it can be everything in between.…","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/rss_feed\/11429"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/rss_feed"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/types\/rss_feed"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/users\/24"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/media\/11430"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/media?parent=11429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/categories?post=11429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}