Instructions: 1. Peel the celeriac and slice thinly, just prior to using, as it discolours quickly. Place the slices in a greased gratin dish.

2. Combine the cream/creme fraiche with the wine, garam masala and seasoning, and pour over the celeriac.

3. Cover the dish with foil and bake for 40 minutes. Remove the foil and cook for a further 20 minutes, until tender and golden.

NOTES : An unusual variation to Potato Dauphinoise, this dish is great served with a green salad and baked potatoes.

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