Browse All Recipes

Creamed beetroot leaves

Australian Gourmet Traveller side dish recipe for creamed beetroot leaves.

By Lisa Featherby
  • Serves 6
  • 15 mins preparation
  • 20 mins cooking
Creamed beetroot leaves
Creamed beetroot leaves

Ingredients

  • 4 bunches beetroot leaves with stalks
  • 20 gm butter
  • 1 garlic clove, finely chopped
  • 400 ml pouring cream
  • 60 gm finely grated parmesan, plus extra to serve

Method

Main
  • 1
    Preheat oven to 220C. Cook beetroot leaves in boiling salted water until al dente (1-2 minutes). Drain, then refresh, drain well, squeezing excess moisture from leaves, finely chop, set aside.
  • 2
    Heat butter in a saucepan over high heat, add garlic and cook until tender (1-2 minutes). Add cream, cook over medium-high heat until thickened (4-6 minutes). Add beetroot leaves, stir to combine, scatter with parmesan, transfer to an ovenproof dish and bake until golden and bubbly (10 minutes). Serve hot scattered with extra parmesan.
SHAREPIN
  • Author: Lisa Featherby