Serves 6
3 medium beetroots (about 400g), peeled
3 medium golden beetroots (about 400g) peeled
3 medium candy beetroots,(about 400g), peeled
250g swede (rutabaga) peeled
250g celeriac, peeled
50g butter, diced
4 large garlic cloves, thinly sliced
1/2 bunch thyme, leaves stripped
100 ml chicken stock
4-5 tbsp double (heavy whipping) cream
50-100g parmesan, finely grated
Use a mandolin or a sharp knife to cut the beetroots into 5mm slices. Cut the swede and celeriac into similar-sized pieces.
Heat the oven to 375F/190C/fan 170C/gas 5.
Use a little of the butter to coat the inside of a round, shallow 30cm casserole. Around the outside of the dish, arrange the veg slices, upright, in a circle, alternating the types and colors, and tucking slices of garlic and pieces of thyme between the slices with lots of seasoning.
Repeat, making smaller circles within, until the dish is full. Dot the top with butter, pour over the stock and seal tightly with foil. Bake for 45 minutes until the veg is tender to the point of a knife. Remove the foil, drizzle over the cream, sprinkle over the parmesan and bake for a further 30 minutes until the top is crisp.