Thursday, March 11, 2010
Beetroot & Celeriac Gratin
This is a very simple recipe that I got from the Irish Times this weekend - by Domini Kemp. it sounded tasty and involved a turnip that had been hiding in my veg drawer for some time, so that was enough to convince me!
It's a nice simple dish that would be great served along side some roast beef and horseradish.
1 head of celeriac - finely sliced
2 small beetroot finely sliced
1/2 turnip - finely sliced
3 cloves of garlic crushed
300 mls of cream
Some fresh nutmeg
Seasoning - quite a bit is neede
Layer all of your veg up in an oven proof dish. Mix together the cream, seasoning and the nutmeg. Pour this over the veg and bake at 150 or gas mark four for an hour and a half. Check that it's not drying out after about an hour - if it's getting too crispy - just pop the lid on.
The beetroot gives this dish a nice pink hue and celeriac a nice texture. It's covered in a thin crispy top which gives way to layers and layers of delicious creamy sauce and bright dashes of colour.