Silverbeet gratin

By Donna Hay

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Silverbeet gratin. Photo / Supplied
Silverbeet gratin. Photo / Supplied

Serves 4-6

20g butter
1 bunch silverbeet
1 onion, chopped
2 cloves garlic, crushed
40g butter, extra
2 Tbsp plain flour
2 cups milk
1/4 cup finely grated parmesan
1 tsp finely grated lemon rind
3 slices sourdough bread, roughly chopped
1/2 cup finely grated parmesan, extra
Olive oil, for drizzling

Preheat oven to 220C. Melt the butter in a large saucepan over high heat.

Separate the leaves and stalks of the silverbeet and chop. Cook stalks, onions and garlic for 5 minutes or until tender.

Add the leaves and cook for 3-5 minutes or until wilted. Set aside.

Melt the extra butter in a saucepan over medium heat. Add the flour and cook for 1 minute.

Gradually add the milk and cook, whisking, for 5-7 minutes or until thickened. Remove from the heat and stir through the parmesan and lemon rind.

Add to the silverbeet mixture and mix well to combine. Spoon into an 8 cup-capacity ovenproof dish.

Toss the bread with the extra parmesan and sprinkle over the silverbeet.

Drizzle with olive oil and bake for 15 minutes or until golden and crisp.

- NZ Herald

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