Beet and Celeriac Casserole

• 12 oz raw beets (about  3-4 average beets)
• 12 oz raw celeriac (about 4-5 average celeriac)
• 4 sprigs of fresh thyme, chopped (or dry thyme)
• 6 juniper berries, chopped (optional)
• ½ c. fresh orange juice
• ½ c. vegetable stock
• salt and pepper

1. Preheat the oven to 375°.  Peel and slice the beets very finely.  Quarter and peel the celeriac and slice very finely.
2. Fill in a 10” cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper, and salt and pepper between each layer.
3. Mix the orange juice and stock together and pour over the gratin.  Place over medium heat and bring to a boil.  Boil for 2 minutes.
4. Cover with foil and place in the oven for 15-20 minutes.  Remove the foil and raise the oven temperature to 400°.  Cook for another 10 minutes.

Serves 6

I used dry rosemary instead of juniper berries with good results.  If you don’t have any celeriac leftover from last week, we plan to give it again next week.  I imagine that rutabaga or kohlrabi would also work sliced into this dish.
From November 8, 2009 Fox & Fawn Farm Newsletter