Name: The Agrarian Kitchen’s silverbeet gratin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 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

The Agrarian Kitchen’s silverbeet gratin

Australian Gourmet Traveller recipe for silverbeet gratin by Rodney Dunn from The Agrarian Kitchen.

Serves 6

Prep

20M

Cook

20M

Total

40M

Silverbeet’s depth of flavour makes it the ultimate comfort food when teamed with a creamy sauce.

Ingredients

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

Method

Main

1.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).

2.Meanwhile, blanch leaves (1-2 minutes), then refresh. Squeeze out excess liquid, coarsely tear, set aside.

3.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.

Styling by Rodney Dunn

Styling by Emma Knowles