Silverbeet grows well in our climate and we are constantly looking for ways to use it. I love this decadent dish, which when served alongside any dinner casts a new light on a sometimes overlooked vegetable.
Silverbeet gratin
Serves 4
Ingredients
1 bunch (450g) silverbeet, stems leaves roughly chopped
300ml cream
2 cloves garlic, lightly crushed
50g freshly grated Parmesan cheese
¼ tsp salt
freshly ground pepper
generous pinch freshly ground nutmeg
Method
Preheat oven to 190degC.
Bring a large pot of salted water to the boil.
Begin by adding the silverbeet stalks and cook for 3 minutes, then add the leafy greens and continue to cook for a further 3 minutes.
Place a clean cloth on a tray or large plate.
Drain the silverbeet well and then spread evenly on to the clean cloth to cool.
Meanwhile put the cream and garlic into a deep suitably sized pot. Bring to the boil, then reduce the heat so that it doesn't boil over. Boil for 5 minutes so the mixture starts to thicken. Remove from the heat, remove the garlic and discard.
Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add ⅔ of the grated Parmesan cheese. Mix well. Place into a suitably-sized oven dish, ensuring all the cream is coating the silverbeet. Finish with grated Parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour.
Serve immediately (great with steak or a roast dinner).
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
