• 3 medium (about 400g) beetroots, peeled
  • 3 medium (about 400g) golden beetroots, peeled
  • 3 medium (about 400g) candy beetroots, peeled
  • 250g swede, peeled
  • 250g celeriac, peeled
  • 50g butter, diced
  • 4 cloves garlic, thinly sliced
  • ½ a small bunch thyme, leaves stripped
  • 100ml chicken stock
  • 4 tbsp double cream
  • 50g parmesan, finely grated


  • STEP 1

    Use a mandolin or a sharp knife to cut the beetroots into 5mm slices. Cut the swede and celeriac into similar-sized pieces.

  • STEP 2

    Heat the oven to 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 colours, and tucking slices of garlic and pieces of thyme between the slices with lots of seasoning.

  • STEP 3

    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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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