Simon © 2011
CELERIAC DAUPHINOISE (Serves 6)
1 large head celeriac or two smaller ones, peeled and thinly sliced
½ - ¾ pint double cream
100g/4 oz dried morels or ceps
Soak the ceps in a bowl of boiling water for at least 10-15 mins then drain, reserving the liquid. Put this into a pan together with the cream and boil to reduce until slightly thicker than original consistency. Cook the celeriac in boiling water until slices are just soft then drain and pat dry. Fry off the ceps in a pan with a little butter for a few minutes.
Preheat the oven to 180-190 Arrange layers of celeriac, each one seasoned, and dotted with the ceps then pour over the creamy mixture. Bake in the oven for approx 30-35 mins until soft and top nicely browned.