Serves : 4
Preparation Time: 25 minutes
Cooking Time: 1 hour 40-45 minutes
- knob of salted butter
- 2 tbsp sunflower oil
- 2 small onions, peeled, halved and sliced
- 3 garlic cloves, peeled and finely chopped
- 150g curly kale, shredded
- sea salt flakes and freshly ground black pepper
- 650g swede, peeled
- 150ml full fat milk
- 150ml double cream
- Good pinch ground nutmeg
- 2 fresh bay leaves
- small bunch thyme leaves, plus extra to garnish
- knob Parmesan, grated
Preheat the oven 180°C/160°C fan/Gas Mark 4. Grease a 25cmx16cm ovenproof dish with butter.
Heat the oil in a large non stick frying pan and fry the onion and garlic for 3 minutes or until soft. Add the kale and stirring continuously cook for a further 3-5 minutes, or until wilted. Remove from the heat and season.
Quarter the swede and slice on a mandolin using the finest setting. Place 1/3 of the swede in the bottom of the ovenproof dish. Place half the kale mixture on top of the swede. Repeat the above process one more time. Top with a final layer of swede.
In a saucepan slowly heat the milk, cream, nutmeg, bay leaves, thyme and seasoning until just below boiling point. Remove the bay leaves and pour over the swede. Press down using a spatular. Sprinkle over the Parmesan and season.
Place on a baking tray. Bake in the oven for 1 hour 30-35 minutes or until tender. Loosely cover with foil if the top starts to brown too quickly. Sprinkle with thyme and serve straight away.