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RECIPE OF THE WEEK #407

Beet and Celeriac Casserole

12 ounces raw beets
12 ounces raw celeriac
4 sprigs of fresh thyme, chopped
6 juniper berries, crushed
1/2 cup fresh orange juice
1/2 cup vegetable stock
Salt and freshly ground black pepper

Preheat the oven to 375 degrees. Peel and slice the beets very finely.
Quarter and peel the celeriac and slice very finely. Fill a 10-inch 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. Mix together orange juice and stock and pour
over the gratin. Place over medium heat and bring to a boil.

Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes.
Remove the foil and raise the oven temperature to 400 degrees.

Cook for another 10 minutes.

Makes 6 servings.