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....