Recipe - Beetroot And Horseradish Gratin

FOR THE SAUCE
40 g Butter; (1 1/2oz)
40 g Plain flour; (1 1/2oz)
450 ml Milk; (Three fourths pint)
2 tablespoon Creme fraiche
3 tablespoon Horseradish sauce
Salt and freshly ground
black pepper

BEETROOT
1 300 g pack organic beetroot;
chopped into large
; pieces

FOR THE TOPPING
100 g Breadcrumbs; (3 1/2oz)
2 tablespoon Freshly grated Parmesan
cheese

Preheat the oven to 200 C, 400 F, Gas Mark 6.

To make the sauce, melt the butter in a saucepan add the flour and
mix to a smooth paste. Cook for12 minutes stirring continously.

Remove the saucepan from the heat, and gradually blend in the milk.

Return to the heat and bring gently to the boil, stirring continuously
until the sauce thickens.

Stir in the creme fraiche, horseradish sauce and seasonings.

Place the beetroot chunks into an ovenproof dish, and pour over the
sauce.

Sprinkle the breadcrumbs and parmesan over the top and bake for 2530
minutes until golden brown.

Converted by MC_Buster.

NOTES : An unusual but delicious warming dish to be served as a
vegetarian main meal, or a vegetable side dish.

Converted by MM_Buster v2.0l.