Beetroot and Sweet Potato Gratin
Coming from The Recipe Wheel by Rosie Ramsden is this vibrant vegetarian bake recipe. This pretty gratin dish is made from sweet potato and earthy beetroot.
Introduction
Both roots cook happily in cream and, as they soften, take on a deliciously nutty flavour. The real focus of this gratin, though, is its colour. Cut through the layers to find bright purples, hot pinks and dusky oranges. Layer it in a lovely dish – blues are a good match – and you’ll have a beautiful centrepiece to the dinner table. Serve alongside a plate of excellent sausages.
Ingredients
| 4 | beetroots, peeled |
| 1–2 | sweet potatoes, peeled |
| 1 | large clove of garlic |
| 300ml | double cream |
| 2 | sprigs of fresh thyme |
| ½ tsp | freshly grated nutmeg |
| unsalted butter, for greasing |
Essential kit
You will need: a 2 litre ovenproof dish.
Method
Preheat the oven to 200°C/fan 180°C/gas 6. Butter a 2 litre ovenproof dish. Using a food processor, or a sharp knife, finely slice the beetroots and sweet potatoes into thin rounds.
Begin layering the root vegetables alternately in the dish. Start with a layer of beetroot, then sweet potato, and continue until you have used them all up.
Mix the garlic with the cream. Add the thyme and nutmeg and season generously.
Slide the dish into the oven and bake for 1 hour 15 minutes, until the top is golden, the cream has thickened and the vegetables are tender – check this by piercing them with a knife. If the knife goes through easily and the beetroot and sweet potato start to mash, it’s ready. Remove and leave to cool slightly before serving. An amazing combination.
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