I started
The chard needs to be blanched a bit. Our small bunch was particularly young and tender so I simmered the stems for a minute, added the leaves, and simmered for one minute more. Then I rinsed them in cold water to stop the cooking, squeezed out the liquid and chopped them fairly finely. I mixed that with chopped parsley and shallots, thyme and salt.
For the cheese, I mixed about even amounts of Kilaree, a young Irish cheddar and Havarti.
And
Here's the first layer; Isn't it pretty?
That's a slightly overlapping single layer of turnip, a scattering of the chard mixture, a scattering of cheese and two Tablespoons of chicken stock and two Tablespoons of cream.
I
40 minutes at 375 degrees foil on, 20 minutes foil off and a few minutes under the broiler and here it is:
The cooking brings out the turnip's sweetness which balances with the slight bitterness of the chard and the rich salty cheese for a nicely balanced combination of flavors. There's even a little toastiness from the topping. The turnip still has a little firmness to it, the chard a little chew and the top crisped up nicely. I went a little heavy on the stock so it's a little watery, but otherwise it's really very nice indeed.
1 comment:
My gratin ends up watery a lot too but it certainly doesn't ruin the taste
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