Gastronomixs

Chard gratin

The savoury character of the leaves is given a boost by briefly preserving the chard.

Makes 750g.

Chard gratin

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Ingredients

500

g

chard

300

ml

white wine vinegar

200

g

sugar

3

pieces

star anise

3

g

coriander seeds

5

g

white peppercorns

3

g

fennel seeds

2

cloves

garlic

1

 

egg

300

ml

single cream

1

tsp

cayenne pepper

100

g

Gruyère cheese

As needed:

 

salt

Preparation method

  • Wash the chard and remove the woody stalks.
  • Boil the white wine vinegar, sugar, and spices until the sugar has dissolved.
  • Leave to infuse for one hour.
  • Sieve the spices from the liquid.
  • Bring to the boil again and add the chard.
  • Remove the pan from the heat immediately and allow the chard to cool in the liquid.
  • Crush the garlic and stir through the single cream with the egg.
  • Season the cream to taste with the cayenne pepper and salt.
  • Remove the chard from the preserving liquid and place in an oven-proof dish.
  • Pour the garlic cream over the chard and grate the Gruyère cheese over the top.
  • Bake the chard for approximately 30 minutes at 180°C.

Serving suggestions

  • As a component in a composition with cod, potato, and cauliflower.
  • As a component in a composition with pork loin, red onion, and pasta. 
  • Delicious served as part of a vegetable buffet. 

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