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;  Converted by
MM_Buster v2.0n.

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