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Beetroot and Celeriac Gratin

This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go?


Serves 6

  • 350 g/12 oz raw beetroot
  • 350 g/12 oz raw celeriac
  • 4 sprigs of fresh thyme leaves, chopped
  • 120 m1/4 fl oz/½ cup fresh orange juice
  • 120 m1/4 fl oz/½ cup vegetable stock salt and freshly ground black pepper


  1. Peel and slice the beetroot very finely.
  2. Quarter and peel the celeriac and slice very finely
  3. Fill a 25 cm/10 in diameter, cast iron, ovenproof or flame-proof frying pan with alternate layers of beetroot and celeriac slices, sprinkling with thyme and salt and pepper between each layer
  4. Mix the orange juice and stock together and pour over the gratin. Place over a medium heat and bring to the boil. Boil for 2 minutes
  5. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 200C/400F/Gas 6. Cook for a further 10 minutes

Time From Cupboard-To-Table


Notes & Variations on Beetroot and Celeriac Gratin


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