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Sweet potato, Swede and spring greens gratin
Sweet potato, Swede and spring greens gratin

Before you jump to Sweet potato, Swede and spring greens gratin recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Water is the most effective drinks out there. Soda and coffee, when ingested in small amounts, aren’t that bad. Using them for your only source of hydration, however, is dumb. Choosing water as opposed to other beverage adds to your body’s health and allows it stay hydrated. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat gross diet foods. Water is usually one of the keys to really slimming down and getting healthy.

There are all sorts of things that you can do to get wholesome. Extensive gym visits and narrowly defined diets are not always the answer. Little things, when done every single day, can do a lot to enable you to get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. Looking to get in as much physical exercise as possible is another. Remember: being healthy isn’t just about losing weight. You really want your body to be powerful too.

We hope you got insight from reading it, now let’s go back to sweet potato, swede and spring greens gratin recipe. You can have sweet potato, swede and spring greens gratin using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Sweet potato, Swede and spring greens gratin:
  1. Provide 1 large onion (approx 260g), cut in half and sliced
  2. You need 1 medium swede (approx 500g), diced, 1cm by 1cm
  3. Take 2 sweet potatoes (approx 500g) diced, 1cm by 2cm
  4. Prepare 250 g spring greens, stalk cut out
  5. You need 7 sage leaves, finely chopped
  6. Use 2 garlic cloves, minced
  7. Provide 250 ml double cream
  8. Prepare 100 ml milk
  9. Get 1 tablespoon butter
  10. Take 1 tablespoon oil
  11. Use 50 g Parmesan, grated
  12. Prepare Nutmeg (4 or 5 rasps)
  13. Use Salt and pepper
Instructions to make Sweet potato, Swede and spring greens gratin:
  1. Preheat the oven to 190°C
  2. In a large saucepan add the oil and butter and place on medium heat.
  3. Add the sliced onions and stir. Cook on medium heat to soften but not colour, for around 8 minutes.
  4. Add in the garlic and fry for 1 minute then stir.
  5. Add the diced swede and potato and coat in the butter and oil. Season with a few twists of salt and pepper.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve with a green salad, bread or as a side dish to meats.

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