Beetroot, celeriac and butternut squash dauphinoise
This is one of my favourite winter dauphinoise dishes. Great on it's own as a dish or as an accompaniment to a Sunday roast.
1 medium sized beetroot, peeled and thinly sliced
100g celeriac, peeled and thinly sliced
100g butternut squash peeled and thinly sliced
200ml double cream
Sprig of thyme
Small sprig rosemary
1g grated nutmeg
Salt and pepper to taste
10g salted butter
In a pan place the cream thyme and Rosemary and bring to the boil, lower the heat and simmer for 15 mins to infuse
While the cream is heating start to layer a deep baking dish with the sliced vegetables.
Sprig of thyme
Small sprig rosemary
1g grated nutmeg
Salt and pepper to taste
10g salted butter
In a pan place the cream thyme and Rosemary and bring to the boil, lower the heat and simmer for 15 mins to infuse
While the cream is heating start to layer a deep baking dish with the sliced vegetables.
As you layer season with the salt, pepper and grated nutmeg (go easy on the nutmeg as it can overpower).
Once you've finished layering pour over the cream
Cover the baking dish with foil and place in an oven at 150c (fan) or 160c (normal) for 45 minutes
After 45 minutes take the foil off, add the butter and cook at 190c (fan) 200c (normal) for a further 30 mins
If cooking on the BBQ, cook on indirect heat at 160c, covered in foil for 45 minutes and again with the foil off, adding the butter at 190c for another 30 minutes
Once you've finished layering pour over the cream
Cover the baking dish with foil and place in an oven at 150c (fan) or 160c (normal) for 45 minutes
After 45 minutes take the foil off, add the butter and cook at 190c (fan) 200c (normal) for a further 30 mins
If cooking on the BBQ, cook on indirect heat at 160c, covered in foil for 45 minutes and again with the foil off, adding the butter at 190c for another 30 minutes
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