Silverbeet gratin

AT A GLANCE

  • Serves 6 people

  • 700 gm (1 bunch) silverbeet
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 100 gm butter
  • 35 gm (¼ cup) plain flour
  • 300 ml warm milk
  • To taste: finely grated nutmeg
  • 40 gm Gruyère, finely grated
01   Finely chop silverbeet stalks. Heat olive oil in a large frying pan over medium heat, add stalks and onion, reduce heat to low-medium, stir frequently until tender (8-10 minutes).
02   Meanwhile, blanch leaves (1-2 minutes), then refresh. Squeeze out excess liquid, coarsely tear, set aside.
03   Preheat grill to high. Melt butter in a saucepan over medium heat until foamy. Add flour, stirring rapidly until golden (1-2 minutes), then gradually whisk in warm milk. Season to taste with nutmeg, sea salt and freshly ground black pepper. Stir in onion mixture and silverbeet leaves, cook until tender (4-5 minutes). Spoon into a shallow 2 litre-capacity ovenproof dish, scatter with Gruyère and grill until golden (1-2 minutes). Serve with roast loin of Wessex saddleback.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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