Are you in comfort food mode? I certain am, with sub zero temperatures here in the UK, a delicious, horseradish spiked Beetroot and Celeriac Gratin couldn’t be more fitting. The colour is an absolute indication of the warmth it glows. Using seasonal vegetables, combined with just enough heat from the horseradish root and cooked in a rich garlic-scented cream.
This dish is my go to in the winter months. It is a delicious and filling meal in its own right however it’s wonderful paired with fish or game i.e. venison. In fact I think it would be an excellent side to Venison Meatballs. I have used candy beetroot, not essential in this dish however very pretty I think. Regular beets work just as well. The mild sweetness of the root vegetables needs a bit of a kick; horseradish provides the required heating. If you are unable to find fresh, add grated preserved in a jar or failing that creamed. Garlic and shallot is added for extra depth and flavour. The celeriac in this gratin can be substituted for parsnip or even add some potato, ie. Maris Piper. it is good to know you can quite easily re-heat this gratin. It is a little dryer but still very delicious.
A combination of whipping and crème fraîche is used in this recipe, why, both are lower in fat than British double cream. A little Gruyere (or mature cheddar) is added to the top for colour and flavour. And a final flourish of fresh grated horseradish, just as it comes out of the oven is a must!
Do let me know if you make this dish, it would lovely to know what you think?
Beetroot & Celeriac Gratin
Equipment
- 1.3 litre ovenproof dish
Ingredients
- unsalted butter for greasing
- 500 celeriac peeled
- 400 g beetroot peeled
- 250 ml whipping cream
- 200 ml crème fraîche
- 3 banana shallots
- 3 cloves of garlic
- 2-3 Tbls fresh horseradish grated or 2-3Tbls creamed horseradish
- 2 Tbls gruyere grated
Instructions
- Preheat the oven to 190ºC fan and grease an ovenproof dish.
- Begin with washing the beetroot and celeriac, then finely slice using a mandolin if you have one. (If not try and slice them as thinly as you can) Do the same with the shallot and garlic. Now layer the vegetables, shallots and garlic up in the baking dish, seasoning with salt, pepper and horseradish as you go.
- Put the whipping cream and crème fraîche, and thyme sprigs in a saucepan, and bring to a simmer. Take off the heat, Pour the cream over the veg, pressing them to submerge in the liquid and sprinkle with more horseradish and the gruyere. Arrange the thyme sprigs on top. Cover tightly with tin foil and bake for 40 to 45 minutes, or until the vegetables are almost cooked through.
- Remove the foil and bake for a further 20 to 25 minutes, or until set on top and browning at the edges. Cool a little before serving.
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