Celeriac and potato dauphinoise recipe - BBC Food
Hugh Fearnley-Whittingstall came on to Woman's Hour to share his recipe for Potato Dauphinoise, as part of his drive to get us to cook without meat in his book 'River Cottage Veg Every Day.
Hugh Fearnley-Whittingstall Bio, Age, Ethnicity, Parents ...
Indulge in creamy potato dauphinoise, a classic French delight! Layered with garlic and cheese, it’s the perfect side dish. 
Celeriac and potato dauphinoise with chili, anchovies and rosemary. Hugh Fearnley-Whittingstall came on to Woman's Hour to share his recipe for Potato Dauphinoise, as part of his drive to get us to cook without meat in his book 'River Cottage Veg Every Day.
Put the potato and celeriac into a pan of salted cold water, bring to the boil. Method. Preheat the oven to 160°C (Gas Mark 3). Rub a gratin dish liberally with butter. Peel the potatoes and slice them thinly using a sharp knife or mandoline.
Thinly sliced potatoes and a whole celeriac, dusted with flour and seasoning, layered up with softened onions, fresh chopped rosemary & parsley. veg. River Cottage. everyday! Hugh Fearnley-Whittingstall Photography by Simon Wheeler Illustrations by Mariko Jesse. Introduction 8 Comfort food & feasts 14 Hearty salads 66 Raw assemblies 96.
Cook the Perfect...Potato Daupinoise with Hugh Fearnley ... - BBC
Celeriac and potato dauphinoise A wonderful combination. Replace a quarter to half of the potatoes with celeriac, peeled and finely sliced. It’s very good with about 30g grated Parmesan or. River Cottage Every Day! by Bloomsbury Publishing - Issuu Serve it up with a fresh leaf salad for a bit of a contrast to the rich creamy goodness of the dauphinoise. The recipe comes from one of my mum’s favourite vegetarian cook books – River Cottage, Veg Every Day by Hugh Fearnly-Whittingstall (Buy here).Hugh Fearnley-Whittingstall - Wikipedia 1 large celeriac, peeled and roughly chopped 1 large celeriac, peeled and roughly chopped 350g leeks, tough green parts removed, sliced 350g leeks, tough green parts removed, sliced 100g potato, peeled and diced 100g potato, peeled and diced.Celeriac Soup Recipe from River Cottage Every Day by Hugh ... Hugh Fearnley Whittingstall tells us how recipes in his new book, River Cottage Veg Every Day, are part of his strategy to get us all to eat less meat. He cooks the perfect potato dauphinoise. Books by Hugh Fearnley-Whittingstall - Bloomsbury Publishing
Note: Ingredients may have been altered from the original. Never lose a recipe again, not even if the original site goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!. Creamy Potato Dauphinoise Recipe - River Cottage
Ingredients (for 1) 1 square of roasted celeriac (about 4x4cm and cm thick) 2 slices of butternut squash 1 lump of blue cheese (the equivalent of a heaped tablespoon – I used Castello Danish Blue) 2 blanched cabbage leaves 1/3 sheet of jus-roll puff pastry fresh thyme milk (just for brushing on as a gloss for the pastry). Sweet potato + Peanut butter Dauphinoise - River Cottage # ...
As part of his drive to get us to cook without meat in his book 'River Cottage Veg Every Day!', Hugh Fearnley-Whittingstall shares his recipe for Potato Dauphinoise.
BBC Radio 4 - Woman's Hour, 15/09/2011 - Potato Dauphinoise
Celeriac adds a nutty complexity to this classic dauphinoise. Serve this creamy, garlicky side dish with your favourite Sunday roast or a baked ham.