Gluten Free · Main Meals · Recipes · Side dishes · Starters

Beetroot & Celeriac Gratin


Beetroot & Celeriac Gratin

Avoid those dreaded potatoes and enjoy this lovely gratin for something different. This dish can be served as a main, starter or side depending on your mood! I served it as a side to a steak (sorry veges).

Equipment required

1 non stick muffin tin
1 mandolin

Shopping list for 6 gratins, I had 2 as a side

1/2 medium celeriac
1 pre cooked beetroot
1 sml clove of crushed garlic
1/4 cup of cream
Sprinkle of grated Parmesan

Method to the madness

Pre heat the oven to 200C

Peel and slice the celeriac and beetroot into 2mm slices

Line the muffin tin with a layer of celeriac then beetroot – you may need to cut the pieces smaller to fit in nicely

Repeat until about half way up the tin

Place a sml amount of crushed garlic in each tin and top with a splash of cream, reserving more for the top

Place another layer of celeriac and beetroot until you are just below the top of the tin

Top with remaining cream, a sprinkle of salt and pepper and a sprinkle of Parmesan

Bake in the oven for about 30 mins until the top is golden and bubbling

Leave to sit for a minute or two before serving



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