Creamy Celeriac, Potato & Kale Dauphinois
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 lb potato
- 1 lb celeriac
- 2 tablespoons olive oil
- 3 onions
- 4 cloves garlic
- 4 sprigs rosemary
- 240g canned cannellini beans
- 7 oz kale
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Preparation
Step 1
Cover the cashews with boiling water, soak for 10 minutes and then drain.
Step 2
Preheat oven to 220°C / 200°C fan / 425°F. Bring a large pan of salted water to the boil and add the potato and celeriac slices. Simmer for 3–4 minutes until soft. Drain and leave to steam dry.
Step 3
Meanwhile, put 1 teaspoon of olive oil in a large frying pan and add the onions. Fry over medium heat for 8–10 minutes until softened. Tip in the garlic, rosemary and cannellini beans and fry for 30 seconds. Remove onto a plate.
Step 4
Place the frying pan back over the heat (no need to rinse) and add a drizzle of olive oil. Once hot, add the kale and a sprinkle of salt and pepper; cook for 4–5 minutes until darkened and reduced.
Step 5
Add ½ of the cannellini bean mixture to a high-speed blender, along with the vegetable stock, cashews, oat milk, nutritional yeast, mustard, lemon zest and juice. Blitz to form a sauce; season with a pinch of flaky sea salt.
Step 6
In a medium 5cm / 2″ deep rectangular baking dish, layer the potatoes, celeriac, the remaining onion and cannellini beans and the sauce; continue until you finish with a final layer of potatoes and celeriac. Drizzle over 1 teaspoon of olive oil and bake for 45–50 minutes until golden and the potatoes and celeriac are soft.
Step 7
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