This recipe is from in:spa nutritionist Natalie Savona’s book – ‘Wonderfoods’ – and is a healthier version of the traditional dauphinoise, which is usually made with potatoes and lashings of cream. Serves 4.

Whole tubers of Jerusalem artichoke with parsley, knife, napkin, oil on wooden board


  • 300g Jerusalem artichokes
  • 300g celeriac, peeled and sliced
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 200ml vegetable or chicken stock
  • 200ml soured cream
  • Freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • 1 egg
  • Handful of grated gruyere cheese


Preheat the oven to 180 degrees centigrade or gas mark 4.

The Jerusalem artichokes need to be scrubbed and thinly sliced.

Layer the Jerusalem artichokes, celeriac and onion in a shallow ovenproof dish and sprinkle with the garlic. Mix the stock with the soured cream, season with pepper and nutmeg and beat in the egg. Gently pour this mixture over the vegetables and top with the cheese.

Bake for around 40 minutes. Check whether the vegetables are cooked through after about 30 minutes by poking a skewer in the middle. Serve hot!