Of all the winter leaves, it's ruffled silverbeet that will add vibrancy to rustic dishes on chilly winter nights.
Photo: Quentin Jones
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- 1 bunch silverbeet (about 900g)
- 21/2 tbsp butter
- 1/2 cup pouring cream
- 3 tbsp plain flour
- 450ml warm milk
- Salt and cayenne pepper
- 1/4 tsp ground nutmeg
- 90g gruyere cheese, grated
- 1-2 tbsp dry breadcrumbs
Preheat oven to 200C. Cut silverbeet stalks into 3cm pieces and cook in a large saucepan of lightly salted boiling water for 5-7 minutes. Drain.
Meanwhile melt 1 tbsp butter in a very large frying pan over medium heat, add shredded leaves and stir for 3-4 minutes (this may need to be done in batches). Add cream and simmer for three minutes. Remove from heat.
Melt remaining butter in a large saucepan over medium heat and stir in plain flour. Gradually whisk in warm milk and stir continuously until mixture thickens enough to coat the back of a wooden spoon. Season with salt, cayenne and nutmeg. Add 30g of the gruyere and stir over low heat until smooth. Remove from heat, add silverbeet stalks and stir to coat.
Place creamy leaf mixture in the base of a lightly greased ovenproof dish and spoon sauce and stalks over. Sprinkle with remaining gruyere and breadcrumbs and bake until cheese is melted and golden. Teams well with roast lamb.