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Beetroot Gratin
| Author: Riverford Organics | Published: 18th February 2014 08:34 |
Preparation Time: 5 minutes
Cooking Time: 60 minutes
Serves: 6 people
Possibly one of our most popular dishes in the Field Kitchen, this is very good with roast beef or smoked fish. You could add a teaspoon of freshly grated or creamed horseradish with the cream and garlic.
Ingredients
- 1kg beetroot, peeled
- 3 garlic cloves, finely chopped
- 100ml double cream
- 2 sprigs of summer savory, chopped (or use rosemary or thyme)
Method
- Thinly slice the beetroot either by hand or with the slicing attachment of a food processor; it should be about 2–3mm thick.
- Mix the garlic with the cream in a small pan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper.
- Put the sliced beetroot in a bowl and add some seasoning. Add the cream mixture and the chopped savory and mix thoroughly so the beetroot is coated with cream. Arrange in a 30cm gratin dish, cover with foil and bake in an oven preheated to 160°C/Gas Mark 3 for 40 minutes. Remove the foil and bake for a further 10 minutes or until the beetroot is tender.
Courtesy of http://www.riverford.co.uk/
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