Beetroot celeriac dauphinoise recipes

Beetroot and celeriac dauphinoise

500 g beetroot, finely sliced. 500 g celeriac. 50 g butter. 1 clove garlic, crushed. 1 sprig thyme. 1 pinches black pepper

Review: Opus, Birmingham

Starters wise saw Dad going for Seared Brixham scallops, slow cooked pork belly, apple and pommery mustard, Mum for the Leek and Smoked Haddock Fishcake, Poached Egg and Butter Sauce, while Lee had the Warm Goats Cheese Custard, caramelised shallot purée, pickled vegetables and sautéed beetroot, and finally, I went for the Lemon and Pepper Wild Gravadlax, Brixham Crab, Lobster and English Radish Salad & Sauce Vierge