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Before you jump to Sweet potato, Swede and spring greens gratin recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is nowadays much more popular than before and rightfully so. There are many health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get people to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. It is possible, however, to make some small changes that can start to make a positive impact to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you most likely choose lots of food items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy diet.
Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to sweet potato, swede and spring greens gratin recipe. You can cook sweet potato, swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Sweet potato, Swede and spring greens gratin:
- Use 1 large onion (approx 260g), cut in half and sliced
- Provide 1 medium swede (approx 500g), diced, 1cm by 1cm
- You need 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
- You need 250 g spring greens, stalk cut out
- Prepare 7 sage leaves, finely chopped
- You need 2 garlic cloves, minced
- Get 250 ml double cream
- Provide 100 ml milk
- Use 1 tablespoon butter
- Get 1 tablespoon oil
- Provide 50 g Parmesan, grated
- Prepare Nutmeg (4 or 5 rasps)
- Provide Salt and pepper
Steps to make Sweet potato, Swede and spring greens gratin:
- Preheat the oven to 190°C
- In a large saucepan add the oil and butter and place on medium heat.
- Add the sliced onions and stir. Cook on medium heat to soften but not colour, for around 8 minutes.
- Add in the garlic and fry for 1 minute then stir.
- Add the diced swede and potato and coat in the butter and oil. Season with a few twists of salt and pepper.
- After you have cut out the stalk of the spring greens, roll them into a sausage shape and chop into fine slices. Add to the pan and stir.
- In a separate bowl add the cream, milk, nutmeg and sage. Add a little more seasoning and stir. Add this mixture to the pan and coat all of the veg.
- Tip all the contents of the pan into an oven proof dish (24cm by 25cm), cover with tin foil and bake for 1 1/4 -1 1/2 hours. After half of the cooking time, take off the foil and sprinkle over the parmesan and bake uncovered for the rest of the cooking time.
- If the top is becoming too brown, place the foil over again. Cooking time will vary if you use a different sized dish. Cook until the swede is soft.
- Serve with a green salad, bread or as a side dish to meats.
It's easy, especially if you have a mandolin or one of those crafty food processor insert things that slices potatoes for you. Then it's basically just a little layering of potatoes, cheeses, seasonings and then a. Season lightly with salt and pepper, and pour over a little cream. Add a layer of sweet potato slices, and repeat with the thyme, nutmeg, salt, pepper and cream. Continue layering, ending with sweet potatoes, thyme, nutmeg, salt, pepper and cream.
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