Beetroot & fennel gratin with macadamia & hazelnut dukkah

Beetroot & fennel gratin with macadamia & hazelnut dukkah

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(5 ratings)

Prep: 45 mins Cook: 1 hr, 25 mins

More effort

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

  • Freeze gratin only
  • Vegetarian

Nutrition: per serving

  • kcal728
  • fat66g
  • saturates32g
  • carbs19g
  • sugars12g
  • fibre6g
  • protein15g
  • salt2.3g


  • 1 garlic clove, crushed
  • 1 tsp thyme, leaves picked and chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml double cream
  • 50ml soy sauce, or 1 tsp sea salt
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • small knob of butter, for the dish



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 700g beetroot, thinly sliced



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 300g potato, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 large fennel bulb, sliced crosswise
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 1 leek, washed and sliced into rings



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 large eggs
  • 85g bag watercress, washed



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 tbsp extra-virgin olive oil

For the dukkah

  • 100g macadamia nut
  • 100g hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g sesame seed
  • 2 tsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp cumin seed
  • 1½ tbsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1½ tsp ground fenugreek
  • 1 tsp sea salt
  • 1 tsp hot smoked paprika (optional)


  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.

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Comments, questions and tips

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Red squirrel
5th Mar, 2020
This is a fantastic, I didn't imagine that typing beetroot and fennel (searching for ways of using both) would produce anything hopeful. I've been very pleasantly surprised! It tastes great, is well worth the preparation time and impressed the guests in presentation and taste. Sneaking some chilli flakes into the cream helped things along. Thanks
Scarlet Fantastic
26th Sep, 2016
I've actually just signed up for a Good Food account so that I could comment on how wonderful this dish is. It initially intrigued me as there are a lot of quite unusual flavours and it's not the sort of thing I'd normally cook. The results are well worth the effort, a really special meal. Definitely the kind of thing that I'll re-make for when we have guests as although there's a reasonable amount of preparation, it's the kind of thing that could be done in advance, ready to pop in the oven at the right time. I halved the dukkha quantities thinking that a quarter may be a bit tight but actually I'm still using it up...
9th Sep, 2014
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.
30th Dec, 2013
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.
6th Jul, 2014
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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