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Member recipe

Beetroot bundle

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Serves 2

Harty sweet delight; this combination is a treat for your mouth. To serve with fish or a soft goatcheese.

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  • 2 whole beetroots (fresh or cooked)
  • ½ a celeriac
  • 2 garlic cloves
  • 1 onion
  • sprig of thyme
  • butter or olive oil
  • rucola
  • hand of grated parmasan
  • some olive oil for dressling


    1. Cook the fresh beetroot for over 1 hour. Slice the celeriac into dices and cook sepertly from the beetroot till tender in vegetable stock with the onion, 2 garlic cloves and sprig of thyme. When ready mash the celeriac with a bit of butter or some olive oil and trow in a large amount of parmasan.
    2. Peel and slice the beetroot in to slices.
    3. take a small bowl and start layering starting with the beetroot, rucola, mash and beetroot again and so own.
    4. turn the bowl on a plate, dizzle some olive oil over the creation and decorate with the left over parmasan.

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