Swede, Kale & Sweet Potato Gratin
Recipe: #29964
July 12, 2018
Categories: Side Dishes, Kale, Onions, Sweet Potato/Yam, Potluck, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"From our Saturday newspaper The Weekend West, times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (199.5 g)
- Calories 247.4
- Total Fat - 16.3 g
- Saturated Fat - 9.6 g
- Cholesterol - 53.2 mg
- Sodium - 87.6 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 2.7 g
- Sugars - 1.8 g
- Protein - 4.5 g
- Calcium - 95.3 mg
- Iron - 1.3 mg
- Vitamin C - 59.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oven to 180C (160 fan forced).
Step 2
Heat a little oil and a knob of butter and gently fry the onion until it is very tender but not coloured and then add the swede and sweet potato, turn them over in the onion mix and season really well.
Step 3
Add the kale and then tip the lot into a buttered baking dish (about 1.5 litres in capacity).
Step 4
Bring the cream and milk to a simmer and then pour over the vegies , grate over some nutmeg and add the bay leaf.
Step 5
Bake for 45 minutes or until the vegies are tender and the top is browned.
Step 6
The timing will vary depending on shallow your dish is.
Tips
No special items needed.
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