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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


  • 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
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At A Glance

  • Serves 6 people

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