Beetroot & fennel gratin with macadamia & hazelnut dukkah

Beetroot & fennel gratin with macadamia & hazelnut dukkah

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(2 ratings)

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Cooking time

Prep: 45 mins Cook: 1 hr, 25 mins

Skill level

Moderately easy

Servings

Serves 6

Dukkah is an Egyptian spice and seed mix to scatter over dishes to add another flavour dimension- a colourful veggie dish

Nutrition and extra info

Additional info

  • Freeze gratin only
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
728
protein
15g
carbs
19g
fat
66g
saturates
32g
fibre
6g
sugar
12g
salt
2.3g

Ingredients

  • 1 garlic clove, crushed
  • 1 tsp thyme, leaves picked and chopped
  • 500ml double cream
  • 50ml soy sauce, or 1 tsp sea salt
  • small knob of butter, for the dish
  • 700g beetroot, thinly sliced
  • 300g potatoes, thinly sliced
  • 1 large fennel bulb, sliced crosswise
  • 1 leek, washed and sliced into rings
  • thumb-sized piece ginger, grated
  • 6 large eggs
  • 85g bag watercress, washed
  • 1 tbsp extra-virgin olive oil

For the dukkah

  • 100g macadamia nuts
  • 100g hazelnuts
  • 50g sesame seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1½ tbsp fennel seeds
  • 1½ tsp ground fenugreek
  • 1 tsp sea salt
  • 1 tsp hot smoked paprika (optional)

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Method

  1. Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
  2. Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
  3. Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
  4. Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
  5. Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
  6. To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.

Recipe from Good Food magazine, May 2012

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Comments

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alpha413's picture

Very good recipe, I do agree with the other guy, the dukkha goes very well with this but it does ask for too much, so just gonna use it with other meals as seasoning.

Mog31's picture
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Have made this loads of times since the recipe came out and cannot believe nobody has commented on it yet. The gratin is absolutely lovely. Don't be put off by the long preparation time, it's well worth it and if pushed for time you can cheat by buying ready-made dukkah or not bother with eggs.

Gill87's picture
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I can't believe more people have given this recipe a go and commented either! I was unsure about this recipe but decided to give it a go. Although a bit lengthy to make, it wasn't complicated. The dukkah is delicious (although the quantities stated in the recipe make lots of dukkah, I quartered the quantities and it was plenty enough), the gratin is yummy too. I substituted the cream for soya cream and the soy sauce for tamari to make it gluten and dairy free. The dukkah and gratin go really well together. I would make this again definitely.

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