This makes a lovely vegetarian supper dish on its own but can also be served to accompany roat meat, chicken or fish. It’s from ” A Taste of Home” by Angela Hartnett.
Ingredients
- 500 g Swiss Chard
- finely grated zest and juice of 1/2 lemon
- 1 tbsp olive oil
- 250 g wild mushrooms
- 1 plump garlic clove peeled and chopped
- 25 g butter
- 25 g flour
- 300 ml milk warmed
- 150 g Fontina Cheese freshly grated
- 30 g Parmesan cheese freshly grated
- 30 g breadcrumbs
- sea salt and black pepper
Servings:
Instructions
- Remove the leaves from the chard and trim the stalks. Bring a pan of salted water to the boil, add the lemon juice then blanch the stalks until tender. Drain and set aside.
- Heat the olive oil in a frying pan and saute the mushrooms until golden. Add the garlic, then the chard stalks and finally the leaves, Stir everything well, remove from heat and set aside.
- Preheat the oven to 180 C, Fan 160 C, Gas 4.
- Melt the butter in a small pan, add the flour and cook for 2 minutes. Slowly add the milk and whisk to make a thick sauce. Season with salt and pepper then add the cheese and allow to melt.
- Mix the sauce with the chard and mushrooms then pour into a buttered ovenproof dish. Sprinkle over the grated parmesan and breadcrumbs.
- Bake in the preheated oven for 20 minutes until heated through and golden brown on top.
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