Recipe: Appetizing Sweet potato, Swede and spring greens gratin

Sweet potato, Swede and spring greens gratin. 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 a little more seasoning and stir. Great recipe for Sweet potato, Swede and spring greens gratin. Finely slice the potatoes and place in a large saucepan of water. You can have Sweet potato, Swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sweet potato, Swede and spring greens gratin

1. It's 1 of large onion (approx 260g), cut in half and sliced.
2. It's 1 of medium swede (approx 500g), diced, 1cm by 1cm.
3. You need 2 of sweet potatoes (approx 500g) diced, 1cm by 2cm.
4. It's 250 g of spring greens, stalk cut out.
5. You need 7 of sage leaves, finely chopped.
6. You need 2 of garlic cloves, minced.
7. You need 250 ml of double cream.
8. Prepare 100 ml of milk.
9. It's 1 tablespoon of butter.
10. It's 1 tablespoon of oil.
11. It's 50 g of Parmesan, grated.
12. It's of Nutmeg (4 or 5 rasps).
13. You need of Salt and pepper.

Drain and place the potatoes and greens in a heatproof dish. Remove from heat and allow to cool slightly. Swiss Chard and Sweet Potato Gratin. I won't lie, Swiss chard can be a real pain to prep, what with the rib-separation and rendering of unfathomable volumes down to a few measly cups of cooked greens.. for this, including the chard which is growing in the garden - rainbow chard.

Sweet potato, Swede and spring greens gratin instructions

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..

And its an unseasonably cold late spring day here. Chicken, Sweet Potato, and Corn Slow-Cooker Chowder. In a large bowl, mix the swede, potatoes, onion and garlic together. Season well with salt and pepper. Spread the veg evenly in the dish.