Beetroot & fennel gratin with macadamia & hazelnut dukkah
- Good Food team
Save recipe
Serves 6
More effort
Prep: 45 mins
Cook: 1 hr and 25 mins
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Dukkah is an Egyptian spice and seed mix to scatter over dishes to add another flavour dimension- a colourful veggie dish
Freezable (Freeze gratin only)
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Parsnip pancakes with honey & mustard dressing
A star rating of 3.9 out of 5.14 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 potato
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 nut
-
100g hazelnut
-
50g sesame seed
-
2 tsp coriander seed
-
2 tsp cumin seed
-
1 ½ tbsp fennel seed
-
1 ½ tsp ground fenugreek
-
1 tsp sea salt
-
1 tsp hot smoked paprika
(optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal728
- fat66g
- saturates32g
- carbs19g
- sugars12g
- fibre6g
- protein15g
- salt2.3g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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.
-
step 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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...