Recipe: Beetroot, leek and celeriac gratin by Rukmini Iyer
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
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
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.
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.
Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.
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.
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.
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.
Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.
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.
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
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.
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.
Scatter over the panko breadcrumbs, drizzle with the olive oil, then transfer to the oven to cook for 30 minutes.
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.
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