Vegan terrine
Impress guests with this vibrant vegan starter. Plant-based soft cheese, herbs and beetroot combine to make the terrine, topped with a walnut brittle for texture
Celeriac dauphinoise
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- olive oilfor the baking dish
- 540ml plant-based double cream
- 50ml unsweetened non-dairy milk
- 2 tsp Dijon mustard
- 1 large celeriacpeeled and thinly sliced using a mandoline or sharp knife
- 2 fat garlic clovesfinely chopped
- handful of thymeleaves picked
Nutrition: Per serving
- kcal177
- fat15g
- saturates2g
- carbs4g
- sugars4g
- fibre7g
- protein4g
- salt0.6g
Method
step 1
Heat the oven to 160C/140C fan/gas 3 and oil a medium baking dish. Whisk the cream, milk and mustard together with some salt and pepper.
step 2
Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
