Swede & potato gratin
50 minutes
These are great vegetables to serve with the Christmas turkey (see Roast Turkey with Celery Stuffing and Celery Sauce on this website).
Lynn Cole
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Ingredients
Serves: 6
- 5 small swedes, peeled and roughly chopped
- 3 medium potatoes, peeled and roughly chopped
- 30 g butter
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- 1/2 cup soft white breadcrumbs
- 2 teaspoons chopped fresh parsley
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Steam or boil the swedes and potatoes together until tender, then drain well and mash. Beat in half the butter, season to taste with salt, pepper and nutmeg and spoon into an ovenproof dish. Melt the remaining butter in a frying pan, remove from the heat and stir in the breadcrumbs and the chopped parsley. Sprinkle the mixture over the mashed swede and potato and set aside.
- When the turkey is removed from the oven, increase the temperature to 220°C. While making the gravy, put the gratin into the oven to cook until golden brown on top.
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