2714<\/span> <\/li>
Difficulty<\/span>
Easy<\/span> <\/li> <\/ul><\/div>
Ingredients<\/h3>
Beetroot tops or chard, leaves and stems separated, and stems chopped into 2cm lengths 400g <\/li>
Floury potatoes 600g <\/li>
Double cream 175ml <\/li>
Whole milk 175ml <\/li>
Wholegrain mustard 2 tbsp <\/li>
Butter for greasing A little <\/li>
Mature Cheddar cheese, grated 75g <\/li>
Dry white or wholemeal breadcrumbs 35g <\/li> <\/ul><\/div>

Method<\/h3>

Step 1<\/p>

Preheat the oven to 170\u00b0C. Bring a pan of water to the boil and add the beetroot stems. Allow them to cook for one minute, then add the leaves, cook for\na further minute and drain. Next, peel and slice the potatoes very thinly (so that you can almost see through them). Then mix the cream and milk together in a jug and stir in the mustard.<\/p>\n
\u00a0<\/p> <\/div>
Step 2<\/p>

Grease the insides of a baking dish with butter. Add a layer of potatoes to the bottom of the dish, season with salt and pepper, then scatter over a handful of beetroot tops and a handful of grated Cheddar. Continue with the layers until you have used up all the potatoes and greens.<\/p> <\/div>
Step 3<\/p>

Pour over the cream mixture, scatter the top with breadcrumbs and a little more grated Cheddar and bake in the oven for 1\u00bd hours until the potatoes are cooked through and the top is crisp and golden, perhaps with a little cream bubbling to the surface.<\/p>\n
\u00a0<\/p> <\/div>
Step 4<\/p>

Serve piping hot. This is lovely with a simple watercress salad on the side, plus a few crunchy slices of pickled raw beetroot to cut through the richness of the creamy potatoes.<\/p> <\/div> <\/li> <\/ul><\/div>

[highlight-box]<\/p>\n
The Seasonal Table<\/span><\/p>\n
Kathy and Tom combine running their Somerset smallholding with full-time jobs, and also find time to write a blog called The Seasonal Table \u2013 a journal of slow food and slow living.\u00a0<\/p>\n
Find out more about The Seaonal Table:<\/p>\n
theseasonaltable.co.uk<\/a><\/li>\n
instagram.com\/the_seasonal_table<\/a><\/li>\n<\/ul>
[\/highlight-box]<\/p> <\/div> <\/div><\/body><\/html>\n
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By countryfile Published: Tuesday, 26 October 2021 at 12:00 am The last of the spring-sown beetroot are harvested in November, having swollen to the size of Bramley apples. We make a few jars of pickled beetroot, sliced and suspended raw (so the beetroot stays crunchy) in a mix of homemade cider vinegar, honey and bay […]<\/p>\n","protected":false},"author":24,"featured_media":0,"template":"","categories":[1],"acf":{"readingTimeMinutes":"2"},"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbccountryfile\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"By countryfile Published: Tuesday, 26 October 2021 at 12:00 am The last of the spring-sown beetroot are harvested in November, having swollen to the size of Bramley apples. We make a few jars of pickled beetroot, sliced and suspended raw (so the beetroot stays crunchy) in a mix of homemade cider vinegar, honey and bay…","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/rss_feed\/88"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/rss_feed"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/types\/rss_feed"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/users\/24"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/media?parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbccountryfile\/wp-json\/wp\/v2\/categories?post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}