Eating less meat has naturally evolved for us over the last year or two but I still like being able to have a choice of whether I eat it or not and still and love to celebrate seasonal veg. When I bought an organic veg box this week it inspired me to want to cook with it straight away and to top it all it’s National Vegetarian week; So there’s better time to share what I made with you! Let me know what you think and please feel free to share with your foodie friends!
Ingredients
- 1 large onion (approx 260g), cut in half and sliced
- 1 medium swede (approx 500g), diced, 1cm by 1cm
- 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
- 250g spring greens, stalk cut out
- 7 sage leaves, finely chopped
- 2 garlic cloves, minced
- 250ml double cream
- 100ml milk
- 1 tablespoon butter
- 1 tablespoon oil
- 50g Parmesan, grated
- Nutmeg (4 or 5 rasps)
- Salt and pepper
- Preheat the oven to 190°C
- In a large saucepan add the oil and butter and place on medium heat.
- Add the sliced onions and stir. Cook on medium heat to soften but not colour, for around 8 minutes.
- Add in the garlic and fry for 1 minute then stir.
- 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 to the pan and stir.
- 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.
- 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.
- 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.
- Serve with a green salad, bread or as a side dish to meats.