Beautiful ruby-red slices of beetroot and celeriac make a stunning light accompaniment to any main course dish.
Preheat the oven to 190C/375F.
350 g/12 oz raw beetroot
350 g/12 oz raw celeriac
4 sprigs of fresh thyme, chopped
6 juniper berries, crushed
120 ml/4 fl oz//1/2 cup fresh orange juice
120 ml/4 fl oz/1/2 cup vegetable stock
Salt and freshly ground black pepper
Serves 6
Peel and slice the beetroot very finely. Quarter and peel the celeriac and slice very finely.
Fill a 25 cm/10 in diameter, cast iron, oven proof or flameproof frying pan with alternate layers of beetroot and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.
Mix the orange juice and stock together and pour over the gratin. Place over a medium heat and bring to the boil. Boil for 2 minutes.
Cover with foil and place in 4the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 200C/400F. Cook for a further 10 minutes.
Preheat the oven to 190C/375F.
350 g/12 oz raw beetroot
350 g/12 oz raw celeriac
4 sprigs of fresh thyme, chopped
6 juniper berries, crushed
120 ml/4 fl oz//1/2 cup fresh orange juice
120 ml/4 fl oz/1/2 cup vegetable stock
Salt and freshly ground black pepper
Serves 6
Peel and slice the beetroot very finely. Quarter and peel the celeriac and slice very finely.
Fill a 25 cm/10 in diameter, cast iron, oven proof or flameproof frying pan with alternate layers of beetroot and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.
Mix the orange juice and stock together and pour over the gratin. Place over a medium heat and bring to the boil. Boil for 2 minutes.
Cover with foil and place in 4the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 200C/400F. Cook for a further 10 minutes.