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Silverbeet gratin recipe
- Cuisine: French
- Serves 3-4
Today Le Tour de France is in the heart of the French alps and French chef, Gabriel Gaté, tells us about the local food and prepares a vegetarian dish of silverbeet gratin with gruyère cheese. Sommelier, Christian Maier, matches the dish with a fine white from his native Alsace region.
Ingredients
About 8 silverbeet leaves with the stalks, well washed
About 60 g butter
Salt and freshly ground pepper
1/4 tsp grated nutmeg
About 120 ml cream
20 g plain flour
300 ml milk
A pinch of cayenne pepper
Almost 1/2 cup finely grated Gruyère cheese
3 tbsp breadcrumbs
Preparation
Trim the leaves from the silverbeet stalks. Cut stalks into 3 cm pieces and shred the leaves.
Heat one-third of the butter in a pan. Add silverbeet stalks and stir for 3 minutes on medium heat. Season with salt and pepper, cover with water and cook for about 15 minutes until soft.
Heat one-third of the butter in a pan. Stir in the green leaves and cook until wilted. Season leaves with nutmeg, a little salt and pepper and half the cream. Put aside.
Heat remaining butter in a medium pan until melted. Stir in flour and cook for 1 minute, then, slowly whisk in milk until smooth. Season with cayenne pepper, stir in remaining cream and simmer for 2 minutes.
Drain silverbeet stalks and add to the white sauce. Mix in about 2 tbsp grated Gruyère cheese.
Place green leaves in a gratin dish large enough for 4 people. Top with the white sauce, then scatter remaining Gruyère cheese on top with the breadcrumbs. Place under a hot grill until lightly browned. Be careful when serving, it’s very hot!
If you enjoyed this Silverbeet gratin recipe then browse more French recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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