Beet turnip gratin

Ingredients

• 500 g Small beet root, thinly sliced
• 400 g Turnip, peeled and sliced
• 2 tbsp Olive oil
• 80 ml Home made vegetable stock
• 80 g Shallots, finely chopped
• 200 g Golden beets, scrubbed clean
• 1 tsp Garlic, chopped
• 1 tsp Thyme, fresh, chopped
• 1 tsp Fine sea salt
• 40 g Almonds, finely chopped

Method

1. Heat oven to 200C.
2. Grease large cast iron skillet with 1 tablespoon oil.
3. Slice the beets and turnip into equal slices.
4. Place the beets and turnips in a skillet, shaping into the desired pattern, like rose pattern.
5. Heat remaining oil in a separate skillet.
6. Add the shallots and cook until soft.
7. Add the garlic and thyme and cook until fragrant.
8. Remove the pan from heat and season to taste.
9. Pour the garlic mixture over the beets and add the stock.
10. Sprinkle with almonds and bake for 45 minutes, covered.
11. Uncover the gratin and bake for 25-30 minutes or until golden and crispy.
12. Serve warm.