Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Swede, kale and sweet potato gratin
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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.
