Sweet potato, swede and spring greens gratin

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
  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.

Care to share....?