Stacked pota­toes with car­away and pa­prika

The Sunday Telegraph - Stella - - #ONEDAY -

Serves 8 as a side

It takes a while to pre­pare, but then you can put this in the oven and just for­get about it, and it will look glo­ri­ous. If you’re not par­tial to ei­ther car­away or pa­prika – though they go well with the beef dish – use thyme in­stead.

Serves 8 as a main course1.8kg fil­let of beef1 tbsp olive oil or beef drip­pingFor the horseradish purée400g cooked beet­root (notpick­led), chopped1 small gar­lic clove, grated to a puréelemon, zest finely grated, and juice to taste1 tbsp white bal­samic vine­gar,or as neededpinch ground cin­na­mon1 tbsp horseradish, freshly grated 2 tbsp crème fraîchePre­heat the ovenroughly the same size) 125g but­ter30ml ex­tra-vir­gin olive oil orrape­seed oil4 tsp car­away seeds3 tsp pa­prikaPre­heat the oven to 210C/200C fan*/gas mark 6½. You will need a large gratin dish, roughly 25x32cm, and 4-5cm deep.Fill a huge bowl with cold wa­ter. Slice the pota­toes about 2mm thick (a man­dolin, if you have one, is much bet­ter for this than a knife), drop­ping them in the wa­ter as you go.Melt the but­ter in a pan and add the oil, car­away seeds and pa­prika, along with some sea­son­ing. Re­move the potato slices in batches and dry re­ally well on a tea towel. Drop them into a clean bowl, add some of the sea­soned fat, toss, then stack the slices in the gratin dish. They should be stand­ing up. Keep go­ing un­til you have filled the dish with all the pota­toes. You might have used up all the fat by now, but if not, keep the re­main­der back for bast­ing while they cook.Give the pota­toes a fi­nal sea­son­ing and bake in the oven for 60-75 min­utes. The pota­toes should be com­pletely ten­der and golden. If the top starts to get too dark, cover with foil. Serve pip­ing hot.

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