Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato, swede and spring greens gratin. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Add the diced swede and potato and coat in the butter and oil. Season with a few twists of salt and pepper. After you have cut out the stalk of the spring greens, roll them into a. This elegant and creamy take on a sweet potato gratin is elevated with a Gruyere cheese sauce made with four fresh herbs.
Sweet potato, Swede and spring greens gratin is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Sweet potato, Swede and spring greens gratin is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet potato, swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sweet potato, Swede and spring greens gratin:
- Take large onion (approx 260g), cut in half and sliced
- Get medium swede (approx 500g), diced, 1cm by 1cm
- Prepare sweet potatoes (approx 500g) diced, 1cm by 2cm
- Get spring greens, stalk cut out
- Take sage leaves, finely chopped
- Make ready garlic cloves, minced
- Get double cream
- Prepare milk
- Make ready butter
- Prepare oil
- Take Parmesan, grated
- Take Nutmeg (4 or 5 rasps)
- Get Salt and pepper
Drain and place the potatoes and greens in a heatproof dish. This spring greens gratin is the something exciting you're looking for to serve at the Easter table, or with your next Sunday lunch. Or maybe you are looking for a tasty spring side dish or want something comforting to tuck in to? Look no further than our spring greens gratin!
Instructions to make Sweet potato, Swede and spring greens gratin:
- Preheat the oven to 190°C
- In a large saucepan add the oil and butter and place on medium heat.
- Add the sliced onions and stir. Cook on medium heat to soften but not colour, for around 8 minutes.
- Add in the garlic and fry for 1 minute then stir.
- Add the diced swede and potato and coat in the butter and oil. Season with a few twists of salt and pepper.
- After you have cut out the stalk of the spring greens, roll them into a sausage shape and chop into fine slices. Add to the pan and stir.
- In a separate bowl add the cream, milk, nutmeg and sage. Add a little more seasoning and stir. Add this mixture to the pan and coat all of the veg.
- Tip all the contents of the pan into an oven proof dish (24cm by 25cm), cover with tin foil and bake for 1 1/4 -1 1/2 hours. After half of the cooking time, take off the foil and sprinkle over the parmesan and bake uncovered for the rest of the cooking time.
- If the top is becoming too brown, place the foil over again. Cooking time will vary if you use a different sized dish. Cook until the swede is soft.
- Serve with a green salad, bread or as a side dish to meats.
Or maybe you are looking for a tasty spring side dish or want something comforting to tuck in to? Look no further than our spring greens gratin! Add greens and broth, bring to a boil; cover, reduce heat, and cook about another seven minutes. Remove lid and continue cooking until liquid is absorbed, stirring Combine the potato mixture, milk and the chevre in a large bowl. Mash with a potato masher, and fold in greens and mushroom mixture.
So that’s going to wrap this up with this special food sweet potato, swede and spring greens gratin recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
