Celeriac and prune dauphinoise
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Grater
- Measuring cup
Ingredients
- 1 x 250g pack of prunes
- 1kg celeriac, peeled (about 800g peeled weight)
- 1 x 300ml carton double cream
- 500ml milk
- 2 tbsp milk, for mixing
- 1 tbsp cornflour
- 1 tbsp chopped tarragon
- ¼ tsp grated nutmeg
- about 25g soft butter, for greasing
- 3 garlic cloves, finely chopped
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