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Silverbeet gratin

You'll need

  • 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

  • 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.

At A Glance

  • Serves 6 people
  • 20 min preparation
  • 20 min cooking
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At A Glance

  • Serves 6 people
  • 20 min preparation
  • 20 min cooking

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