Beetroot Dauphinoise

Name: Beetroot Dauphinoise
Ingredients: 2 Large beetroots; 1 small garlic clove, minced; 1 tablespoon unsalted butter, softened; Sea salt; 150 ml double cream/combination of creme fraiche and single cream; Chilli pepper/powder, to taste; 1 teaspoon Fresh lemon thyme, chopped up

7 ingredients

6 steps

Ingredients

2 Large beetroots
1 small garlic clove, minced
1 tablespoon unsalted butter, softened
Sea salt
150 ml double cream/combination of creme fraiche and single cream
Chilli pepper/powder, to taste
1 teaspoon Fresh lemon thyme, chopped up

Directions

1

Preheat the oven to 180 degrees C
2

Peel the beetroots and slice thinly. Mix the garlic with the softened butter and lemon thyme, if using.
3

Grease a small ovenproof dish and lay beetroot slices to cover the bottom
4

Using a brush, spread some herby garlic butter over the beetroot slices and sprinkle some salt
5

Spread a bit of cream over the top and cover with beetroot slices. Repeat till all the butter is used up. Finish with a layer of cream
6

Bake for half an hour in a preheated oven