About this recipe
A fancy name for a simple dish. I love a creamy dauphinoise potato dish every now and then, but perhaps too heavy on the cream and cheese for it to benefit our digestion and overall health.
This recipe uses a simple vegetable stock, slices of celeriac and squash with the sweet, aniseed flavor of tarragon to create a delightfully light yet satisfying dish. Finishing off the tray with a small scattering of parmesan, nuts and bread crumbs gives a light crunchy texture to contrast the soft vegetables. Simply leave out the cheese to make it completely plant based.
Shop this recipe:
- 200ml Vegetable stock
- 1 whole Celeriac (approx 500g), peeled and cut into thin slices
- 400g Squash or pumpkin, cut into thin slices
- 1 Red onion, halved and then thinly slices (approx 130g)
- 3 Cloves of garlic, thinly sliced or crushed
- 1 tsp Red chilli flakes
- 20g Tarragon
- Salt and pepper
- 2 tbsp Olive oil
- 25g Pumpkin seeds
- 2 tbsp Ground flax seeds (approx 20g)
- Parmesan 2 tbsp (optional) (approx 20g)
Preheat the oven to 200C.
In a high-sided baking tray, layer up your slices of vegetables in lines across the length of the baking tray, alternating between celeriac, squash and red onion. Sprinkle over the chilli flakes, fresh tarragon, garlic and plenty of salt and pepper. Pour over the vegetable stock and bake in the oven for around 45 minutes until the vegetables are tender.
Remove from the oven and sprinkle over the flax, pumpkin seeds, olive oil and parmesan to the top of the vegetables before returning to the oven for a further 10 minutes until golden.