Beetroot Gratin
beetroot gratin
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6
Ingredients
1kg beetroot, peeled
3 garlic cloves, finely chopped
100ml double cream
2 sprigs of summer savoury/rosemary/thyme, chopped
sea salt
freshly ground black pepper
Instructions
1. Thinly slice the beetroot (the slices should be about 2-3mm thick). Place in a bowl and season.
2. Mix the garlic and cream in a small pan. Bring to the boil, remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper.
3. Add the cream mixture and chopped savoury to the beetroot. Mix thoroughly until the cream coats the beetroot.
4. Arrange the mixture in a 30cm gratin dish, cover with foil and bake in an oven at 160°C for 40 minutes.
5. Remove foil and bake for a further 10 mins or until the beetroot is tender.
Recipe taken from the Riverford Farm Cook Book by Guy Watson and Jane Baxter
