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Ingredients
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raw beetroot - 200g
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raw celeriac - 200g
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juniper berries - 3, crushed
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vegetable stock - 100ml
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fresh orange juice - 100ml
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fresh thyme - 2 sprigs, chopped
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ground black pepper ad salt
Method
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Preheat the oven to 190˚C. Peel
and slice the beetroot, quarter and peel the celeriac, then
slice them.
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Fill a 10 inch in diameter
flameproof frying pan with alternate layers of beetroot and
celeriac slices, sprinkles with juniper, thyme, pepper and salt
between each layer.
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Mix the stock and orange juice
together, pour over the gratin, place it over a medium heat and
bring to the boil, cook for few minutes.
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Cover with foil and place in the
oven for 20 minutes. Remove the foil and raise the oven
temperature to 200˚C and cook for further 10 minutes. Serves
2-3.
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