Beetroot and Celeriac Gratin

Thank you to Paul Reeve for sending in this recipe.

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Thank you to Christoph for sending in this great picture!

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Recipe Description From Paul Reeve

I received my weekly box and it contained celeriac. It also contained beetroot. Not knowing what to do with the celeriac, I looked in various recipe books and in 'The Complete Vegetarian Cookbook' I discovered the recipe below which solved the problem and which is delicious. This is a variation on the original.

Ingredients

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/1/2 cup fresh orange juice
120 m1/4 fl oz/1/2 cup vegetable stock
salt and freshly ground black pepper

Method

1 Preheat the oven to 190°C/375°F/Gas 5. Peel and slice the beetroot very finely. Quarter and peel the celeriac and slice very finely.

2 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.

3 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.

4 Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 200°C/400°F/Gas 6. Cook for a further 10 minutes.

Time From Cupboard-To-Table

tbc

Notes & Variations on Beetroot and Celeriac Gratin

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Ratings & Reviews

Rating	Comments
9/10	Tried this recipe, as I have never tried celeriac and only had beetroot with salad. Loved it, even our teenage sons enjoyed it. Only point was beetroot was still a little hard after cooking, maybe could boil with stock and orange to start with.
10/10	Great! I boiled the beet and celeriac in the stock and oj for 2 min. before placing in oven. I sliced the beet room VERY thin. It came up completely tender after 20min@375degrees and 10min@400degrees. Funny the reference to "gratin" when there are no gratin-ingredients called for? So I shredded some gruyere on top when it came out of the oven and let it sit, covered, until melted. Yum.

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