CHEFS' RECIPES
Silverbeet gratin

Silverbeet gratin

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

Serves 6

Cooking Time Prep time 20 mins, cook 20 mins



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


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.


RECIPE Rodney Dunn PHOTOGRAPHY Sharyn Cairns STYLING Emma Knowles


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