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Feed your appetite for cooking with Penguin’s expert authors

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

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Beetroot and Leek Gratin with Goat’s Cheese and Hazelnuts

A colourful, creamy, cheesy gratin that is perfect for dinner parties or as a rich side to a warming winter meal.
Serves 4
Total 40 min
Prep 10 min
Cook 30 min
Easy

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.

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From the book: The Quick Roasting Tin

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