Sweet potato, Swede and spring greens gratin
Sweet potato, Swede and spring greens gratin

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, sweet potato, swede and spring greens gratin. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

I love sweet potatoes but I find most preparations of them too heavy and sweet (which is why I stick to spicing, curry-ing and/or spicing, curry-ing and I love a sweet potato gratin (and much prefer that over cloyingly sweet sweet potato dishes for thanksgiving sides), but never thought to add greens to. This gruyère and swede gratin is really simple to make and is a great, comforting, gluten-free side. Whisk the cream, mustard and garlic together and season.

Sweet potato, Swede and spring greens gratin is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Sweet potato, Swede and spring greens gratin is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato, swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sweet potato, Swede and spring greens gratin:
  1. Get 1 large onion (approx 260g), cut in half and sliced
  2. Prepare 1 medium swede (approx 500g), diced, 1cm by 1cm
  3. Get 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
  4. Get 250 g spring greens, stalk cut out
  5. Take 7 sage leaves, finely chopped
  6. Get 2 garlic cloves, minced
  7. Make ready 250 ml double cream
  8. Make ready 100 ml milk
  9. Prepare 1 tablespoon butter
  10. Take 1 tablespoon oil
  11. Make ready 50 g Parmesan, grated
  12. Get Nutmeg (4 or 5 rasps)
  13. Make ready Salt and pepper

Sliced sweet potatoes with one wee little yellow potato in the mix, sprinkled with a touch of thyme, lots of fresh grated Parmesan cheese and baked to perfection A simple gratin featuring sweet potatoes, thyme, low-fat milk, and parmesan cheese. Healthier than your average gratin yet just as satisfying. Reviews for: Photos of Sweet Potato Gratin. A great vegetarian main course that can also be served as an accompaniment to meat or fish.

Steps to make Sweet potato, Swede and spring greens gratin:
  1. Preheat the oven to 190°C
  2. In a large saucepan add the oil and butter and place on medium heat.
  3. Add the sliced onions and stir. Cook on medium heat to soften but not colour, for around 8 minutes.
  4. Add in the garlic and fry for 1 minute then stir.
  5. Add the diced swede and potato and coat in the butter and oil. Season with a few twists of salt and pepper.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve with a green salad, bread or as a side dish to meats.

You can buy all the ingredients, view more recipes and sign up. Sweet Potato Gratin - lightened up, creamy, cheesy, seasoned sauce makes this sweet potato gratin simply irresistible, and the perfect side! Arrange one layer of sliced sweet potatoes, overlapping slightly, on the bottom of prepared baking dish. Prick the potatoes with the tip of a paring knife in several places and bake them on the middle shelf of the Transfer the spinach to the gratin dish with a slotted spoon, distributing it over and around the Fried green tomatoes are a Southern classic, and this version from Texas native and Wisconsin chef. The crunchy sweet potatoes form a delicious crust for this Southern gratin.

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