Baked Marrow And Green And White Chard With Gruyre Cream And Herbed Breadcrumbs
From victoriaregina 15 years ago
- 40 minutes to make
- Serves 6
This is a wonderful veggie dish for a side or a brunch. Even the seeds of the Marsh Mallow plant are not only edible but delicious. Creamy, cheesy and different.From Sally Clarke of Clarke's Inn. Photo:lisalinder
Ingredients
- 2 bay leaves shopping list
- 1 tbsp butter shopping list
- 1 tbsp flour shopping list
- 2 tbsp grated Gruyère shopping list
- 2 slices day-old bread, crusts removed shopping list
- 2 tbsp chopped parsley shopping list
- 2 tsp chopped thyme shopping list
- A few bunches of green chard, including stalks, washed and drained shopping list
- olive oil shopping list
- 1/ 2 large or 1medium mrrlow washed, cut in half lengthways and blanched for 2 minutes or until it has just lost its 'rawness’ shopping list
- 2 heaped tbsp fresh breadcrumbs shopping list
How to make it
- In a small pan, heat the milk gently with the bay leaves and some salt and pepper, and allow to infuse for about 10 minutes. Heat the butter in a small pan and add the flour, stirring over a medium heat until it starts to resemble sand. Pour the milk into the pan, including the bay leaves, and stir until it thickens. Season to taste and remove the leaves. Sprinkle half the Gruyère over to prevent a skin forming and leave on one side, covered with a lid.
- In a food processor grind the bread until fine. Place in a bowl and add the herbs and a little seasoning. Remove the white stalks from the chard and cut into 4 in.lengths about 1in wide. Bring a pan of salted water to the boil and blanch them until tender – about four minutes. Drain, season and cool. Place the leaves in a pan, drizzle with olive oil, salt and pepper and steam, covered with a lid, until wilted – about two minutes. Drain and cool and chop roughly if the leaves are large.
- Once the blanched marrow has cooled, scoop out the large seeds, if any. With the flat surface on the board cut across with a sharp knife in fine slices, keeping the shape together.
- Heat the oven to 325. Lightly butter a gratin dish and scatter the blanched white chard over the base. Sprinkle with a little Gruyère. Next add the green chard, adding a little Gruyère as before. Finally, arrange the marrow on top in overlapping slices. Stir the cheese sauce and pour it over the vegetables. Scatter the remaining cheese over the top, then the breadcrumbs, and bake in the oven for 30 minutes or until golden brown and crisp at the edges.
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The Rating
Reviewed by 9 people-
Well now, this is a very interesting recipe. I don't think I can get my hands on mallow and I was wondering if there is a vegetable that I could use in it's place. I am leaning towards vegetable marrow and that might work out brilliantly. This is des...more
gullion
in Glasgow loved it
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Unique recipe great post.
Hi 5
Ed
spinach1948
in Dorchester-Boston loved it
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nice post...five forks
peetabear
in mid-hudson valley loved it
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