Beetroot & Celeriac Gratin

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.

Serves 4-6

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.

This entry was posted in August, December, January, July, Lunch, November, October, September, Sides & Salads, Supper, Vegetables, Vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Beetroot & Celeriac Gratin

  1. Pingback: Roast Carrot Tart with Toasted Walnut Pesto | HOT MEALS NOW……..and Desert Island Dishes

  2. Pingback: Roast Carrot Tart with Toasted Walnut Pesto | HOT MEALS NOW

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