Beetroot and celeriac dauphinoise recipes

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Beetroot and Jerusalem Artichoke Boulangere {Gratin}

Beetroot and Jerusalem Artichoke Boulangere {Gratin}

Roasted celeriac is completely underrated. Don’t get me wrong, I am not immune to the charms of the triple cooked chip, or the lure of softly creamy, garlic-scented dauphinoise
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Build your own vegetarian Christmas dinner!

Build your own vegetarian Christmas dinner!

Beetroot and shallot tarte tatin from Delicious. Just pick one recipe from each category, and you’ll have an irresistible vegetarian Christmas dinner… then you just have to remember to send me my invitation
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Wild in Harrogate: Unexpected delights from talented James Key

Wild in Harrogate: Unexpected delights from talented James Key

After wolfing down the soup, it was on to the fish starter, a wonderful, plump and juicy (and perfectly cooked) scallop on a beetroot purée that was topped with truffle, apple and a subtle herb garnish
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Beetroot and celeriac dauphinoise

500 g beetroot, finely sliced. 500 g celeriac. 50 g butter. 1 clove garlic, crushed. 1 sprig thyme. 500 g beetroot, finely sliced
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Review: Opus, Birmingham

Starters wise saw Dad going for Seared Brixham scallops, slow cooked pork belly, apple and pommery mustard, Mum for the Leek and Smoked Haddock Fishcake, Poached Egg and Butter Sauce, while Lee had the Warm Goats Cheese Custard, caramelised shallot purée, pickled vegetables and sautéed beetroot, and finally, I went for the Lemon and Pepper Wild Gravadlax, Brixham Crab, Lobster and English Radish Salad & Sauce Vierge