Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sweet potato, swede and spring greens gratin. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
A great vegetarian main course that can also be served as an accompaniment to meat or fish. You can buy all the ingredients, view more recipes and sign up. Pour the cream mixture over the top and gently stir, pressing and submerging the potatoes to make an even layer. Sprinkle with the remaining spring onion greens just before serving.
Sweet potato, Swede and spring greens gratin is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Sweet potato, Swede and spring greens gratin is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook sweet potato, swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you cook 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
- Prepare 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
- Make ready 250 g spring greens, stalk cut out
- Take 7 sage leaves, finely chopped
- Prepare 2 garlic cloves, minced
- Prepare 250 ml double cream
- Prepare 100 ml milk
- Prepare 1 tablespoon butter
- Take 1 tablespoon oil
- Take 50 g Parmesan, grated
- Take Nutmeg (4 or 5 rasps)
- Prepare Salt and pepper
If you'd like to make it partway ahead, you can peel and slice the potatoes the day before; store in a sealable plastic bag in the fridge. Reviews for: Photos of Sweet Potato Gratin. A delicious sweet potato gratin casserole with Gruyere cheese, very similar to classic scalloped potatoes. That I have never, ever loved, but it was always a Thanksgiving staple.
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.
A delicious sweet potato gratin casserole with Gruyere cheese, very similar to classic scalloped potatoes. That I have never, ever loved, but it was always a Thanksgiving staple. Last year when I set my sights on re-making the cranberry sauce, green bean casserole and a few other things, I went. Waitrose & Partners Health Sweet potato and spring green hash recipe on Waitrose.com. Visit the Waitrose website for more recipes and ideas.
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