Recipe

Beet And Celeriac Casserole Recipe

	Bostonorganics / All my dishes 8 months ago Beautiful ruby-red slices of beets and celeriac make a stunning light accompaniment to any main-course dish. This uses two ingredients from the Dogma Box: Beets and Celery Root (Celeriac) Prep:15m Cook:30m Servings:6	Bostonorgan
	vegan local dogmabox

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Ingredients

12 ounce raw beets

12 ounce raw celeriac

4 sprigs fresh thyme, chopped

6 ea juniper berries, crushed

½ cup fresh orange juice

½ cup vegetable stock

salt and pepper

Directions

1. Preheat the oven to 375 degrees. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely.

2. Fill a 10inch cast-iron ovenproof fryingpan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer.

3. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for two minutes.

4. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400 degrees. Cook for another 10 minutes.

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