Beetroot gratin

Parsnip beetroot gratin

With garlic, rosemary & orange

Beetroot gratin

1 hr 40 mins

Not Too Tricky

serves 8

About the recipe

A lovely side for Christmas dinner or a Sunday roast – veggies baked with heady rosemary and garlic, and livened up with orange zest.


nutrition per serving

351

Calories


31.4g

Fat


19.8g

Saturates


9.2g

Sugars


1.09g

Salt


3.6g

Protein


14.4g

Carbs


4.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Myles Williamson

Ingredients

unsalted butter, for greasing

500g parsnips

500g beetroots

300ml double cream

200ml crème fraîche

4 cloves of garlic

½ a bunch of fresh rosemary

2 oranges

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6 and grease a 1.5 litre baking dish.
  2. Scrub the parsnips and beetroots, thinly slice (you can use a mandolin, but remember to use the guard!) and layer up in the baking dish.
  3. Put the cream, crème fraîche, whole unpeeled garlic and rosemary sprigs in a saucepan, and bring to a simmer. Take off the heat, finely grate in the orange zest and season with 1½ teaspoons of sea salt and a big pinch of black pepper.
  4. Pour the cream over the veg, pressing them to submerge in 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.
  5. Remove the foil 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.

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