Beetroot and Celeriac Gratin
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This recipe for beetroot and celeriac gratin is on test - but still available for you to try. Why not give it a go? |
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Ingredients
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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
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Method
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- Peel and slice the beetroot very finely.
- Quarter and peel the celeriac and slice very finely
- 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
- 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
- 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
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Time From Cupboard-To-Table
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tbc |
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Notes & Variations on
Beetroot and Celeriac Gratin
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