16baby beetroot, scrubbed, plus 100 gm baby leaves, reserved300 mlpouring cream3garlic cloves, crushed5thyme sprigs80 gmparmesan, finely grated60 gmcoarse sourdough breadcrumbs from day-old breadFinelygrated rind of 1 lemon
Cook beetroot in a saucepan of boiling salted water until just tender (15-20 minutes), drain and set aside. When cool enough to handle, peel, halve larger ones and place in a baking dish that holds them snugly.
Blanch beetroot leaves in boiling salted water (30 seconds), refresh, coarsely chop and add to baking dish.
Combine cream, garlic and thyme in a small saucepan over medium heat and cook until reduced and thick (10-12 minutes). Pour over beetroot and leaves, season to taste.
Preheat oven to 180C. Combine parmesan, breadcrumbs and lemon rind, scatter over beetroot and bake until golden (20-25 minutes). Serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.