Beetroot Pancake with Caramelised veg and Citrus Casserole

For a stylish and innovative supper, try Alan Coxon's fabulous combination of beetroot pancakes with caramelised root vegetables and cooling crème fraiche
By Alan Coxon
Beetroot Pancake with Caramelised veg and Citrus Casserole
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the pancakes

  • 1 small cooked fresh beetroot
  • 250 g flour
  • 250 ml milk
  • 3 eggs
  • 1 tbsp butter, melted
  • 2 tsp ground cinnamon
  • 4 tbsp caster sugar

For the caramelised vegetables

  • 1 kg mixed root vegetables, diced
  • 200 g granulated sugar
  • 1 sticks cinnamon
  • 2 whole cloves
  • 3 oranges, juice only
  • 100 g kumquats, halved
  • 3 tbsp brandy
  • 2.5 cm ginger, bruised

To serve

  • orange segments
  • crème fraîche


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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