Celeriac and Chanterelle Dauphinois from In the Mood for Entertaining by Jo Pratt
A rich, flavoursome accompaniment to the beef, this can be made in one large dish or, for a stylish touch, you could bake in smaller receptacles (one for each g
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Ingredients
- 25 g butter
- 375 ml single cream
- 3 cloves of garlic, thinly sliced
- sea salt
- freshly ground black pepper
- 600 g celeriac
- 500 g white potatoes (Desiree or Cara are a good choice)
- 50 g dried chanterelle mushrooms
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