Baked Marrow And Green And White Chard With Gruyre... |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
1 tbsp butter |
1 tbsp flour |
2 tbsp grated gruyère |
2 slices day-old bread, crusts removed |
2 tbsp chopped parsley |
2 tsp chopped thyme |
a few bunches of green chard, including stalks, washed and drained |
olive oil |
1/ 2 large or 1medium mrrlow washed, cut in half lengthways and blanched for 2 minutes or until it has just lost its 'rawness |
2 heaped tbsp fresh breadcrumbs |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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