Beetroot and fennel gratin with macadamia and hazelnut dukkah

Dukkah is an incredibly versatile Egyptian spice and seed blend that will take your dining experience to a whole new level. This delicious blend is specifically designed to be sprinkled over dishes, adding a wealth of flavors and textures. Our delicious recipe for Beetroot and Fennel Gratin with Macadamia and Hazelnut Dukkah showcases this incredible blend perfectly. You will be mesmerized by the explosion of colors and aromas while the fragrant aroma creates a welcoming atmosphere. Treat yourself to this vibrant vegetarian dish that will take your taste buds on a journey through the culinary wonders of Egypt.

Ingredients

  • 1 garlic clove, crushed
  • 1 teaspoon thyme, leaves picked and chopped
  • 500 ml cream
  • 50 ml soy sauce or 1 teaspoon sea salt
  • small piece of butter for the dish
  • 700 g beetroot, cut into thin slices
  • 300g potatoes, cut into thin slices
  • 1 large fennel bulb, cut crosswise
  • 1 leek, washed and cut into rings
  • thumb-sized piece of ginger, grated
  • 6 large eggs
  • 85g bag of watercress, washed
  • 1 tbsp extra virgin olive oil
  • 100g macadamia nuts
  • 100g hazelnuts
  • 50g sesame seeds
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1½ tbsp fennel seeds
  • 1½ tsp ground fenugreek
  • 1 tsp sea salt
  • 1 teaspoon hot smoked paprika powder (optional)

Preparation steps

  1. Preheat the oven to 160°C/140°C fan/gas 3.
  2. To make the dukkah, place the macadamias and hazelnuts on a baking sheet and toast for 8 minutes or until golden brown. Allow to cool, then chop in a food processor and place in a bowl.
  3. Toast sesame seeds, coriander, cumin and fennel seeds on a separate tray for 5 minutes until golden brown. Allow to cool, then grind with fenugreek, salt and hot smoked paprika to a medium powder using a mill or pestle and mortar. Add to the peanuts, mix thoroughly and set aside.
  4. Increase the oven temperature to 200°C/180°C fan/gas. 6. Place garlic, thyme, cream and soy or salt in a small pan and place over medium heat to heat. Remove and set aside.
  5. Brush an ovenproof dish (30 x 20 cm) with butter and spread the vegetables on top in layers. First place 2 layers of beetroot, then a layer of potatoes, a pinch of fennel, leek and ginger and add some cream mixture on top. Repeat this process until all the vegetables and cream are used up, finishing with a layer of beetroot. Press the gratin down, then cover with foil and bake for 45 minutes or until the vegetables are tender.
  6. Remove foil from gratin. Increase the oven to 220°C/200°C fan/gas mark 7 and bake for a further 10 minutes or until the top begins to brown. Remove the gratin from the oven and let it rest for about 10 minutes.
  7. In the meantime, bring a small pot of water to the boil. Boil the eggs for 7 minutes, then cool them under cold running water, peel them and set them aside. Keep the pot with water as you will need it later to warm up the eggs.
  8. To serve, heat the peeled eggs in boiling water for 1-2 minutes and then cut in half lengthwise. Cut the beetroot gratin into 6 squares and place one piece on each of 6 plates. Sprinkle a handful of watercress over each and then carefully place two egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle with some extra virgin olive oil.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
728 66g 32g 19g 12g 6g 15g 2.3g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • A garlic press
  • dulcimer
  • Sharp knife
  • Big pot
  • Small piece of butter
  • grater
  • baking pan
  • Large mixing bowl
  • Whisk
  • frying pan
  • food processor
  • tablespoon
  • teaspoon
  • measuring cup

Allergen information

This recipe may contain the following allergens:

  • Nuts (macadamia nuts and hazelnuts)
  • Sesame seeds
  • soy sauce (or sea salt)

Storage and leftovers

If there are any leftovers, store them in an airtight container in the refrigerator. The gratin can be stored in the refrigerator for up to 3 days. To reheat, place in preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through.

Health Benefits of Beetroot and Fennel Gratin with Macadamia and Hazelnut Dukkah

Beetroot and Fennel Gratin with Macadamia and Hazelnut Dukkah is not only a delicious dish but also full of health benefits. From the rich colors of the beets and fennel to the nutritious nuts and seeds, this recipe is a powerhouse of nutrients that can contribute to your overall well-being.

1. Beetroot

Beetroot is the main ingredient in this gratin and for good reason. It is low in calories but high in fiber, vitamins, minerals and antioxidants. The deep, vibrant color of beets comes from betalains, powerful antioxidants that help reduce inflammation in the body. Beetroot consumption is associated with improved blood pressure, increased endurance and improved digestion.

2. Fennel

Fennel, with its distinct licorice flavor, not only gives the gratin a refreshing taste, but also has numerous health benefits. It is a great source of fiber that promotes healthy digestion and prevents constipation. Fennel is also rich in vitamin C, potassium and antioxidants, all of which support a healthy immune system and reduce the risk of chronic disease.

3 eggs

Large eggs are an important part of this recipe and provide a good portion of protein. Protein is essential for tissue repair and growth and also helps control hunger by making you feel full longer. Eggs are also a good source of choline, which is essential for brain health and development.

4. Macadamia and hazelnuts

The macadamia and hazelnuts used in the dukkah topping not only provide a delicious crunch but also provide several health benefits. Both nuts are rich in heart-healthy monounsaturated fats, which may help lower bad cholesterol and reduce the risk of heart disease. They’re also packed with vitamins, minerals, and antioxidants that support overall health.

5. Seeds and spices

The dukkah mix consists of sesame seeds, coriander seeds, cumin seeds, fennel seeds, fenugreek and hot smoked paprika. Each of these ingredients gives the dish its unique nutritional profile. Sesame seeds are an excellent source of minerals like calcium and iron, while coriander seeds provide fiber and have antioxidant properties. Cumin seeds are traditionally used for their digestive effects and fennel seeds are known for their calming effects on the digestive system.

To sum up, beetroot and fennel gratin with macadamia hazelnut dukkah is not only a tasty but also a nutritious dish. From antioxidants and vitamins to minerals and healthy fats, this recipe offers a wide range of health benefits that can contribute to a balanced and healthy diet.

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