Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet potato, swede and spring greens gratin. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Browse Gin Online From Master of Malt. Here's a nice easier version to change things up. Delicious so be ready to be asked to make again! In a greased gratin tin, layer potato and swedes slices overlapping them.

Sweet potato, Swede and spring greens gratin is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Sweet potato, Swede and spring greens gratin is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Prepare 1 large onion (approx 260g), cut in half and sliced
2. Make ready 1 medium swede (approx 500g), diced, 1cm by 1cm
3. Prepare 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
4. Get 250 g spring greens, stalk cut out
5. Make ready 7 sage leaves, finely chopped
6. Take 2 garlic cloves, minced
7. Get 250 ml double cream
8. Get 100 ml milk
9. Take 1 tablespoon butter
10. Take 1 tablespoon oil
11. Make ready 50 g Parmesan, grated
12. Take Nutmeg (4 or 5 rasps)
13. Get Salt and pepper

This tasty gratin is very good with roast meats. You don't have to stick with potatoes and swede: Jerusalem artichokes, parsnips, celeriac and carrots can all be substituted in. A mandolin vegetable slicer is really useful here to get the slices as thin as possible, but otherwise a sharp knife will do fine. Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured.

Instructions 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.

A mandolin vegetable slicer is really useful here to get the slices as thin as possible, but otherwise a sharp knife will do fine. Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured. Add the swede and sweet potato, turn them over in the onion mix and season really well. Vegetarian mains Root veg casserole Main. In a bowl, toss together the potatoes and sweet potatoes.

So that’s going to wrap it up with this special food sweet potato, swede and spring greens gratin recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!