Hello everybody, it is me again, Dan, welcome to our 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. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Sweet potato, Swede and spring greens gratin. Pour white sauce over sweet potatoes, and cover dish with a piece of parchment paper. Shingle rutabaga slices to cover the bottom of the casserole overlapping the slices. Arrange remaining sweet potato slices over the cream.
Sweet potato, Swede and spring greens gratin is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sweet potato, Swede and spring greens gratin is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first 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 it.
The ingredients needed to make Sweet potato, Swede and spring greens gratin:
- Take 1 large onion (approx 260g), cut in half and sliced
- Get 1 medium swede (approx 500g), diced, 1cm by 1cm
- Take 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
- Make ready 250 g spring greens, stalk cut out
- Make ready 7 sage leaves, finely chopped
- Get 2 garlic cloves, minced
- Make ready 250 ml double cream
- Make ready 100 ml milk
- Make ready 1 tablespoon butter
- Take 1 tablespoon oil
- Prepare 50 g Parmesan, grated
- Get Nutmeg (4 or 5 rasps)
- Prepare Salt and pepper
While processing the sweet potatoes, place the peeled ones in water to deter the browning (oxidation) process. This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite. If you'd like to make it partway ahead, you. Combine cream, butter, and garlic in medium saucepan.
Steps 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.
If you'd like to make it partway ahead, you. Combine cream, butter, and garlic in medium saucepan. There's nothing more satisfying than a melty sweet potato gratin or a bowl of lentil, sweet potato, and bacon soup on a cool day. Topped with a layer of golden-brown torched marshmallows, a sweet potato casserole always plays a starring role in our holiday spread. Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured.
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