Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
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Beetroot and Leek Gratin with Goat’s Cheese and Hazelnuts
Introduction
I love a gratin: the way it bubbles out of the dish, the crisp topping burning your mouth on the first bite. By using grated fresh beetroot instead of sliced, this ruby beauty with leeks and fennel is easily ready in half an hour, and works beautifully with the hazelnuts and goat’s cheese. It’s rich and comforting.
Ingredients
| large leeks, finely sliced | |
| bulbs of fennel, finely sliced | |
| raw beetroot, grated (about 4) | |
| fresh rosemary, leaves roughly chopped | |
| crème fraîche | |
| sea salt | |
| freshly ground black pepper | |
| goat’s cheese, sliced or crumbled | |
| panko breadcrumbs | |
| hazelnuts, roughly chopped | |
| olive oil | |
| lemon, juice only |
Preview
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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