Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, sweet potato, swede and spring greens gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet potato, Swede and spring greens gratin is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Sweet potato, Swede and spring greens gratin is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1 large onion (approx 260g), cut in half and sliced
- Take 1 medium swede (approx 500g), diced, 1cm by 1cm
- Get 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
- Prepare 250 g spring greens, stalk cut out
- Prepare 7 sage leaves, finely chopped
- Prepare 2 garlic cloves, minced
- Prepare 250 ml double cream
- Make ready 100 ml milk
- Prepare 1 tablespoon butter
- Take 1 tablespoon oil
- Make ready 50 g Parmesan, grated
- Prepare Nutmeg (4 or 5 rasps)
- Make ready Salt and pepper
The crunchy sweet potatoes form a delicious crust for this Southern gratin. Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured. Add the swede and sweet potato, turn them over in the onion mix and season really well. Finely slice the potatoes and place in a large saucepan of water.
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.
Drain and place the potatoes and greens in a heatproof dish. This elegant sweet potato gratin comes from Cooking Light's Editor-in-Chief Hunter Lewis. Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese. Heat olive oil and butter in a saucepan. In a large bowl, mix the swede, potatoes, onion and garlic together.
So that’s going to wrap it up with this exceptional food sweet potato, swede and spring greens gratin recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
