Gratin of Silverbeet with Provencal Herbs

INGREDIENTS

INSTRUCTIONS

Wash the silverbeet then strip the leaves from the stalks and set the
leaves aside. Cut the stalks into chunky pieces and place in a saucepan
with the lemon juice, white wine, bay leaves and thyme and additional water
if necessary, just to cover the vegetables. Simmer gently for 15 minutes.
Meanwhile, Add the olive oil to a large casserole dish saut. the onions
until soft then add the garlic and anchovies and saut. until the garlic is
golden and the anchovies have broken up. Stir in the flour and cook for a
minute or two until the flour has been absorbed.
Using a slotted spoon, remove the vegetables form the liquid and set them
aside. Slowly add the cooking liquid to the flour mixture, whisking well to
make sure no lumps form. Simmer gently for 10 minutes until the sauce is
the consistency of thick cream.
Return the cooked vegetables and add the gruyere and nutmeg and the chopped
silverbeet leaves and stir well. Add salt and pepper to taste then bake in
the oven at 180c. for 20 minutes or until bubbly and golden.
Converted by MC_Buster.
Per serving: 671 Calories (kcal); 38g Total Fat; (65% calories from fat);
7g Protein; 37g Carbohydrate; 7mg Cholesterol; 315mg Sodium Food Exchanges:
1 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 7
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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