Beetroot & Celeriac Gratin
Look at that colour! That brightens any grey day.
Also really good as an accompaniment to a meat roast or end of summer barbecue…..Cook it before hand and finish off towards the end. A winner dish with my friends.
Picture by Yuki Sugiura
A couple of potatoes instead of celeriac, would be equally gorgeous.
500ml double cream
3 cloves of garlic, peeled
3 sprigs fresh thyme
3 medium raw beetroot, peeled
½ large or 1 small celeriac.
Pre-heat oven 170 C.
Pour the cream into a pan, add the thyme, bring to a simmer. Remove from the heat and leave to infuse for 10 minutes then strain. Place the whole garlic cloves into a small pan of water, bring to a boil and simmer for about 10 minutes or until softened. Press through a fine sieve into the infused cream and whisk well to incorporate.
Slice the beetroot and celeriac about 2mm thick (a mandolin is best for this, but a big sharp knife if not) into a large ovenproof dish or roasting tin. Season generously with salt and pepper, pour over the flavoured cream and mix together well.
Bake for about 40-50 minutes or until tender when tested with a knife.