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Celeriac Dauphinoise

Treviso and Rainbow Chard Sauté


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Grass Fed Butter (2 tbsp)

Celeriac, peeled and coarsely grated (2 pcs)

Potatoes, peeled and thinly sliced (4-5 pcs)

Onion, sliced (1 pc)

Rosemary, fresh (1 tsp)

Olive Oil (2 tsp)

A2 Milk (1 cup)

All-Purpose Seasoning, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat oven to 220°C.

  2. Heat 1 tbsp butter and olive oil in a frying pan and cook onion over low heat for 5 mins, until softened.

  3. Arrange 1/2 of the onions in a small baking dish and op with 1/2 the potatoes and 1/2 the celeriac and season with all-purpose seasoning to taste.

  4. Sprinkle with 1/2 tbsp rosemary and repeat layers then pour milk over top. Dot remaining butter over top, cover with foil and bake for 45 mins.

  5. Remove foil and cook for another 20-30 mins, until golden brown and tender and serve.

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