1kg – or so – beetroot and Jerusalem artichokes.
3 tbsp unsalted butter or olive oil, divided use
75g onion, chopped
1 tsp chopped thyme leaves
A few grinds of pepper
100ml hot light vegetable stock
Chives, to garnish
Preheat the oven to 200C/400F. Oil or butter a gratin dish, heavy pan or shallow pie dish of about 10 inches/23cm.
Wash and peel the beetroot then, using a mandolin if possible, thinly slice the beets into 2mm/1/16” rounds. For the Jersusalem artichokes, just scrub well and slice thinly with a mandolin, or by hand. You could also use celeriac, carrots or swede.
Warm the remaining butter or oil in a pan and sauté the onion slowly for five minutes, then add the herbs and pepper and sauté another minute.
Arrange the vegetables as you wish in your prepared dish. Pour over the stock then pour or dab over and brush the herb and butter/oil mixture evenly over the top; tuck in the bay leaf. Cover tightly with foil and bake in the oven for 40 minutes. Remove the foil and bake for a further 15-20 minutes, or until the liquid is absorbed and the vegetables are very tender.
Garnish with chopped fresh chives or other fresh herbs that you like, such as chervil or parsley.