another quite good recipe before I forget.

ben was not so keen on the beetroot I simply cut up and put in a salad, too bitter or something, he said.
but then I made this a few nights ago.

last night I came home to find him making it again, all on his own.

recipe = deemed a success.

so without further ado:

Beetroot and potato gratin

Ingredients:
-500ml double cream
-3 cloves of garlic –finely sliced
-sprig of fresh thyme
-3 medium beetroot
-2 large potatoes

Directions:
1. Place the cream, garlic and thyme in a pan and bring to a simmer. Then remove the pan from the heat and leave the ingredients to infuse for 10 minutes. Then put them through a sieve.

2. Peel the beetroot and the potato and slice them into very thin slices, (you can use one of those mandolin things if you have one) you are trying to get slices about the same thickness as a £1 coin. Then place the beetroot and potato slices in alternate layers in a baking dish – top each layer with a little of the cream mixture and some salt and pepper.

3. Place in a pre-heated oven and bake at 170C/gas mark 3½ . It should take about 45 minutes.  You can check to see if it’s done by  sticking a knife in to the middle – it should go in without resistance.



trust me[us]. it's yummy.

we now lurve beetroot.

[recipe via]