Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Beetroot and Leek Gratin with Goat’s Cheese and Hazelnuts
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 200°C fan/220°C/gas 7. Pop the sliced leeks and fennel into a large bowl and pour over a kettleful of boiling water. Leave to sit for 2 minutes, then drain and tip into a large roasting tin. Stir through the beetroot, rosemary, crème fraîche and salt.
Scatter over some freshly ground black pepper, then top with the goat’s cheese, breadcrumbs and hazelnuts. Drizzle with the olive oil, then transfer to the oven and bake for 30 minutes.
The gratin will look alarmingly soupy when you take it out of the oven, but don’t panic. Leave it to sit for 10 minutes and it’ll settle down, then serve hot, with a good squeeze of lemon juice.
NOTE: This gratin is fabulous made in advance and reheated, so it’s a good recipe to make on the weekend for an easy side during the week.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
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
Buy From
You might also like
