adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Silverbeet stalk and parmesan gratin
0 Likes
Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Simple vegetable gratin, perfect with grilled lamb or roast chicken.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 650g bunch silverbeet, stalks washed, coarsely chopped (reserve leaves for another use)
  • 2 large garlic cloves, thinly sliced
  • 80ml (1/3 cup) white wine
  • 400ml roasted tomato sauce (see notes) or store-bought passata
  • 2 large sprigs fresh rosemary, plus extra, to serve
  • 80ml (1/3 cup) thickened cream
  • 60g (3/4 cup) finely grated parmesan
Instructions:
  • In a large frying pan, heat oil over high heat. Add silverbeet stalks and garlic, then reduce heat to low. Cook for 10 minutes, stirring occasionally until softened. Pour in wine and cook for 3 minutes until almost evaporated.
  • Turn up the heat to high and add passata, rosemary, and 1 cup of water. Let it come to a boil, season it to taste, then lower the heat and simmer for 30 minutes until thickened.
  • Preheat oven to 200C/180C fan forced and lightly grease a 1L (4 cup) ovenproof dish. Transfer the tomato mixture to the dish and top with cream and parmesan. Bake for 15-20 minutes until golden, and finish by sprinkling with extra rosemary.

Similar Recipes