Beet and celeriac casserole

  • 12 ounces raw beets
  • 12 ounces raw celeriac
  • 4 sprigs of fresh thyme, chopped
  • 6 juniper berries, crushed
  • 1/2 cup fresh orange juice
  • 1/2 cup vegetable stock
  • salt and freshly ground black pepper

Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes. Serves 6.

 Recipe from Vegetarian the best ever recipe collection.