Home > Eat > Recipe > Recipe: Beetroot, leek and celeriac gratin by Rukmini Iyer

Recipe: Beetroot, leek and celeriac gratin by Rukmini Iyer

spring
vegetarian
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Food stylist and writer Rukmini Iyer recently popped by the Khoollect Studio to prepare a delicious spring-appropriate beetroot, leek and celeriac gratin with goats cheese and hazelnuts from her new cookbook The Roasting Tin.

Here’s her rundown on how to pull together this delicious meat-free dish:

‘I love a gratin – the way it bubbles out of the dish, the crisp topping, burning your mouth on the first bite – what could be better? It might be spring, but with the occasional chilly day still, this is the sort of dinner you’ll want to come home to. Celeriac and leeks are perfectly on-trend seasonally, and combine beautifully with the beetroot, hazelnuts and goats cheese.’

Beetroot, leek and celeriac gratin with goats cheese and hazelnuts

Tip:

To get your beetroot and celeriac sliced very finely as well as quickly, use a mandolin (with the guard) or the slicing attachment of your food processor.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time20 MINUTES

Cooking Time60 MINUTES

Resting Time5 MINUTES

Serves4

LevelEasy


ingredients

450g crème fraiche
25g flat leaf parsley, finely chopped
5 sprigs thyme, leaves only
1 lemon, zest only
Freshly ground black pepper
Good pinch sea salt
250g celeriac, peeled and very finely sliced
1 leek, finely sliced
250g beetroot, peeled and very finely sliced
Beetroot tops, roughly chopped
125g goats cheese, crumbled
40g panko breadcrumbs
1 tablespoon olive oil
30g hazelnuts, roughly chopped

Tip:

To get your beetroot and celeriac sliced very finely as well as quickly, use a mandolin (with the guard) or the slicing attachment of your food processor.

1

Preheat the oven to 180C fan/200C (356F fan/392F). Mix the crème fraiche, parsley, thyme, lemon zest, pepper and sea salt in a large mixing bowl, and set aside.

2

Layer half the celeriac, followed by half the leek, beetroot and beetroot tops in the roasting tin or lasagne dish, then spread over half of the crème fraiche mixture, followed by half the goats cheese. Then repeat with the remaining ingredients, finishing with a layer of goats cheese.

3

Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.

4

After 30 minutes, scatter the dish with the hazelnuts, then return to the oven for a further 30 minutes. Serve hot, with a crunchy green salad if you wish.

SHOW MORE
SHOW LESS

Preparation Time20 MINUTES

Cooking Time60 MINUTES

Resting Time5 MINUTES

Serves4

LevelEasy


ingredients

450g crème fraiche
25g flat leaf parsley, finely chopped
5 sprigs thyme, leaves only
1 lemon, zest only
Freshly ground black pepper
Good pinch sea salt
250g celeriac, peeled and very finely sliced
1 leek, finely sliced
250g beetroot, peeled and very finely sliced
Beetroot tops, roughly chopped
125g goats cheese, crumbled
40g panko breadcrumbs
1 tablespoon olive oil
30g hazelnuts, roughly chopped

Tip:

To get your beetroot and celeriac sliced very finely as well as quickly, use a mandolin (with the guard) or the slicing attachment of your food processor.

1

Preheat the oven to 180C fan/200C (356F fan/392F). Mix the crème fraiche, parsley, thyme, lemon zest, pepper and sea salt in a large mixing bowl, and set aside.

2

Layer half the celeriac, followed by half the leek, beetroot and beetroot tops in the roasting tin or lasagne dish, then spread over half of the crème fraiche mixture, followed by half the goats cheese. Then repeat with the remaining ingredients, finishing with a layer of goats cheese.

3

Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.

4

After 30 minutes, scatter the dish with the hazelnuts, then return to the oven for a further 30 minutes. Serve hot, with a crunchy green salad if you wish.

SHOW MORE
SHOW LESS

Food stylist and writer Rukmini Iyer recently popped by the Khoollect Studio to prepare a delicious spring-appropriate beetroot, leek and celeriac gratin with goats cheese and hazelnuts from her new cookbook The Roasting Tin.

Here’s her rundown on how to pull together this delicious meat-free dish:

‘I love a gratin – the way it bubbles out of the dish, the crisp topping, burning your mouth on the first bite – what could be better? It might be spring, but with the occasional chilly day still, this is the sort of dinner you’ll want to come home to. Celeriac and leeks are perfectly on-trend seasonally, and combine beautifully with the beetroot, hazelnuts and goats cheese.’

Beetroot, leek and celeriac gratin with goats cheese and hazelnuts

1

Preheat the oven to 180C fan/200C (356F fan/392F). Mix the crème fraiche, parsley, thyme, lemon zest, pepper and sea salt in a large mixing bowl, and set aside.

2

Layer half the celeriac, followed by half the leek, beetroot and beetroot tops in the roasting tin or lasagne dish, then spread over half of the crème fraiche mixture, followed by half the goats cheese. Then repeat with the remaining ingredients, finishing with a layer of goats cheese.

3

Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.

4

After 30 minutes, scatter the dish with the hazelnuts, then return to the oven for a further 30 minutes. Serve hot, with a crunchy green salad if you wish.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

RSS feed for comments on this post. TrackBack URL

spring

Spring

vegetarian

MORE RECIPES WITH vegetarian

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar