I have always enjoyed beetroot, this a great winter warmer, simple and quick to make and always impresses, the colour is amazing. It goes very well as a side with most dishes.
INGREDIENTS:
450g (1lb) of Beetroot
300ml cream
1 Garlic Clove cut in half
Freshly grated Nutmeg
25g (1oz) Butter
Salt and Black Pepper
METHOD:
Preheat the oven to 180°C/Gas Mark 4. Butter an oven dish or individual gratin dishes. Peel the beetroot and slice into even rounds 3mm thick, use a mandolin or food processor for this. Rinse the slices in cold water, drain and pat dry with kitchen paper. Arrange the slices in layers in the oven dish, seasoning each layer with salt and freshly ground black pepper.
Pour the cream into a saucepan, add the garlic and a good grating of nutmeg and bring just to the boil. Pour the cream over the beetroot and dot the top with small knobs of butter, cover with foil and bake for 1 Hour. Remove the foil and continue baking for another 30 minutes until the the beetroot tender when pierced with a knife.
TO SERVE:
Plate up the beetroot dauphinoise and enjoy......
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