- 150 ml double cream
- 50 ml milk
- 1 garlic clove, crushed
- 400 g celeriac, peeled and cut into slices 2-3mm thick
- Salt for seasoning
Preheat the oven to 180°C
- Put the cream, milk and crushed garlic into a pan and bring to the boil.
- Season with salt and add the celeriac, mixing well.
- Transfer the mixture to a oven proof dish, spreading it out so that there is an even distribution of cream. Cover with foil and bake in an oven for about 50 minutes until the celeriac is tender.