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Beetroot pancake with caramelised veg and citrus casserole

Alan Coxon from Great Food Bites
For a stylish and innovative supper, try Alan Coxon's fabulous combination of beetroot pancakes with caramelised root vegetables and cooling crème fraiche

Beetroot pancake with caramelised veg and citrus casserole

Method

1. Using a blender, whiz together the beetroot, flour, milk, eggs and butter until smooth; rest for 1 hour.

2. Melt the butter in a frying pan until sizzling. Pour a ladleful of batter into the pan and cook until set and browned below. Toss the pancake to brown on the other side. Continue to make 12 thin pancakes, and keep warm, while you prepare the vegetables.

3. Place the diced vegetables into a pan of salted boiling water and cook for 4 minutes.

4. Meanwhile, put the sugar, spices, orange juice, kumquats, brandy and ginger into a saucepan and stir until all the sugar has dissolved. Increase the heat and bring the mixture to a gentle simmer.

5. Add the vegetables and stir carefully. Cook gently in the syrup until the vegetables are tender.

6. Serve the pancakes with the vegetables and drizzle over the syrup. Garnish with fresh orange segments and accompany with crème fraiche.

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Serves: 6

Prep: 45 min
Cook: 30 min

Ingredients

For the pancakes

1 small cooked fresh Beetroot
250g Flour
250ml Milk
3 Eggs
1 tbsp Butter, melted
2 tsp ground cinnamon
4 tbsp caster sugar

For the caramelised vegetables

1kg mixed root vegetables, diced
200g granulated sugar
1 stick Cinnamon
2 whole cloves
3 oranges, juice only
100g kumquats, halved
3 tbsp Brandy
2.5 cm fresh ginger root, bruised