Substances
- olive oil, for the baking dish
- 540ml plant-primarily primarily based double cream
- 50ml unsweetened non-dairy milk
- 2 tsp Dijon mustard
- 1 sizable celeriac, peeled and thinly sliced the usage of a mandoline or interesting knife
- 2 full garlic cloves, finely chopped
- handful of thyme, leaves picked
System
- STEP 1
Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Jog the cream, milk and mustard alongside with some salt and pepper.
- STEP 2
Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a runt garlic and thyme between the slices till everything has been extinct. Pour over the cream combination and bake for 1 hr 30 mins, or till the celeriac is comfy and a knife can with out anguish trot thru. Let stand for five mins sooner than serving. If making ahead, hotfoot away to chill, then reheat, coated, at 200C/180C fan/ gas 6 for 20 mins or till piping hot.
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