Curried Savoy Cabbage
Spice up your cabbage!
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30 Minutes
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Serves 6
Recipes
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Swede, potato and carrot gratin
This lovely, warming gratin is great for using up leftover root veg. Perfect accompaniment to a roast dinner!
1 hour 40 mins
Serves 4
What you'll need…
- 700g potatoes
- 1 swede
- 400g carrots
- 100g butter
- 2 crushed garlic cloves
- 70ml hot veg stock
The method
1
Preheat the oven to 180C. Peel and thinly slice the potatoes, swede and carrots. (If you have a food processor, using the slicing attachment on this makes it much faster.)
2
Melt the butter in a small saucepan and add the garlic. cook for 1 minute then remove from the heat.
3
Grease an ovenproof dish, then layer a third of the potatoes in the bottom of the dish, then layer the carrot and another layer of potatoes. Pour over half the melted butter and garlic, arrange a layer of swede, and then top with a final layer of potato, topping it off with the remaining melted butter.
4
Pour the stock around the edges of the dish, cover with foil and bake for 50 minutes.
5
Remove the foil, turn up to 200C and cook for another 30 minutes until golden on top.
