Swede, Sweet Potato and Kale Gratin

Swede, Sweet Potato and Kale Gratin

Swede, Sweet Potato and Kale Gratin


Serves 4


Preparation: 45 minutes


Cooking Time: 45 minutes


This wonderful discovery - a Guest Recipe from Olive Magazine - is unexpectedly sensational, so easy to prepare and was the perfect accompaniment to Roast Partridge with Sage, Thyme and Cider.   It tastes just as good reheated and served on another day.


I am sharing on this recipe in the midst of the current Pandemic and we are tending to eat British season vegetables.

It is hard to imagine that the combination of these simple ingredients could taste so amazing.   A large fresh Basil leaf adds an extra dimension of fragrance to this dish and for me, has put a whole new spin on eating Swede, normally not the most exciting vegetable!





Ingredients



olive oil 


butter 


One large Spanish onion, finely sliced


One Swede, peeled and sliced thinly (about 500g)


3 sweet potatoes, peeled and sliced


kale ½ bunch (about 200g), washed, thoroughly dried and very finely chopped


200 ml Double cream (I used a vegan version, Elmlea, which was excellent)


100 ml milk


nutmeg for grating or you could add grated cheese, if preferred


1 large bay leaf, or two small ones




AND THIS IS WHAT YOU DO....


  1. Heat the oven to 180C/fan 160C/gas 4.

  2. As soon as you have peeled and sliced the swede, put this in to a pan of boiling salted water and cook until the swede has softened, removed from the heat and drain.

  3. Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured.

  4. Add the sweet potato, turn this over in the onion mix and season really well.

  5. Add the cooked swede and also the kale and then tip the lot into a buttered baking dish about 1.5 litres in capacity. 
    Alternatively, you can cook the onion and sweet potato in an oven proof casserole dish, eg. Le Cruset. 

  6. In a separate saucepan, bring the cream and milk to a simmer and pour it over the vegetables, grate over some nutmeg or cheese, if you prefer, and add the bay leaf.

  7. .Bake for 45 minutes, or until the vegetables are tender and the top is browned. The timing will vary depending on how shallow your dish is.

  8. This is a wonderfully filling and satisfying dish and you could eat it simply with other vegetables as a meal in itself.


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