Olive Magazine
Sweet Potato Gratin Recipe With Swede and Kale

Swede, kale and sweet potato gratin

Published: October 15, 2015 at 10:00 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This recipe for swede, kale and sweet potato gratin is the perfect side dish or veggie main for the colder months. It takes a little time but is really easy

  • Vegetarian
Nutrition:
NutrientUnit
kcal292
fat15.8g
saturates9.3g
carbs30.5g
fibre4.9g
protein4.5g
salt0.2g
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Ingredients

  • olive oil
  • butter
  • 1 onion, finely sliced
  • 1 swede, peeled and cut into batons
  • 500g sweet potato, peeled and cut into batons
  • ½ bunch (about 200g) kale, washed, thoroughly dried and very finely chopped
  • 200ml whipping cream
  • 100ml milk
  • for grating nutmeg
  • 1 bay leaf

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. 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. Add the kale and then tip the lot into a buttered baking dish about 1.5 litres in capacity. Bring the cream and milk to a simmer and pour it over the veg, grate over some nutmeg and add the bay leaf.

  • STEP 2

    Bake for 45 minutes, or until the veg are tender and the top is browned. The timing will vary depending on how shallow your dish is.

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