Easy & Delicious…..

Easy & Delicious –Beetroot and Parsnip Gratin

As you will know, these are key words to any of my recipes and ideas! In fact my sister says I’m using them far too often and need to widen my vocabulary! Simple, accessible, tasty, divine. …… all of which are true but not quite as pleasing as as ‘easy & delicious’ – sorry Al, you’ll just have to put up with my corny mantra!

Mid week suppers and veggie recipes should be simple (and delicious!)  – we’re all busy with jobs, children, animals …. Something that you can rely on as a tasty extra to cold roast meats left from the weekend, on the side with a simple piece of fish or perhaps just on it’s own with a green salad.

And of course, to use seasonal and local ingredients means you are getting maximum goodness – at a good price – and enjoying all that nature wants to share!

My beetroot & parsnip gratin – is a play on dauphinois without the potatoes. Having said that, it could easily be swapped with potatoes & celeriac or even have a mix of all 4. The trick is to slice the root veg as thinly as you can – without removing any fingers. I do this by hand but you can use your magi-mix or even a mandolin – although I find if use of one of these, I am defiantly heading for the first aid box!

This dish can be made in advance and enjoyed over two nights. Simply cover and leave in fridge until needed, bring up to room temperature and pop back in the oven to heat until bubbling again. If needed, add a bit of milk to loosen mixture and a bit of extra cheese.

ROASTED BEETROOT & PARSNIP GRATIN
Serves 6-8 Prep time : 10 mins Cooking time : 1 hr/1hr 20mins

5 medium sized parsnips (roughly 500g)
5 small/medium beetroots (roughly 500g)
300 ml double cream
200 ml crème fraîche
2 crushed cloves of garlic
½ a bunch of fresh rosemary, chopped with stalks removed.
Zest of 2 oranges
Parmesan shavings

Preheat the oven to 200ºC/400ºF/gas 6 and grease a 1.5 litre baking dish.

Scrub (and if you wish, peel) parsnips and beetroots, thinly slice and layer up in the baking dish. I like to alternate the slices so you get a multicoloured pattern!

Mix together cream, crème fraîche, crushed garlic and rosemary sprigs in a saucepan, and bring to a simmer. Take off the heat and add salt & pepper to taste.

Pour the cream over the veg, pressing them to under the liquid and arrange the rosemary sprigs on top. Cover tightly with tin foil and bake for 40 to 45 minutes, or until the veg is almost tender.

Remove the foil, top with parmesan shavings and orange zest and bake for a further 20 to 25 minutes, or until set on top and browning at the edges. Cool for 5 minutes before serving.

For more ideas and recipes – come and join me at my regular cooking demos. Informal groups of up to 8 people, around my kitchen table, tasting and chatting. A 2 course lunch/supper is included along with welcome coffee & homemade cakes, recipes to take home and lots of inspiration!

"So pretty"