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Beetroot & Celeriac Gratin

A delicious and comforting Gratin made with seasonal Beetroot and Celeriac with a little kick from horseradish.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Keyword: seasonal,, vegetarian,, winter,
Servings: 6 portions

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.