Quick & Easy

Kumara, silverbeet and mushroom bake

kumara, silver beet and mushroom bake
1H 45M



1.Preheat oven to 180°C (160°C fan-forced). Oil deep 20cm (8-inch) square ovenproof dish.
2.Melt half the butter in large frying pan; cook silverbeet, stirring, until wilted. Remove from pan.
3.Melt remaining butter in same pan; cook mushrooms, stirring, until browned lightly. Remove from pan.
4.Cook onion and pancetta in same pan, stirring, until onion softens and pancetta is crisp. Remove from pan.
5.Using mandolin or V-slicer, cut kumara into paper-thin slices. Place half the kumara over base of dish. Squeeze excess liquid from silverbeet; sprinkle over kumara. Drain liquid from mushrooms; sprinkle over silverbeet. Top with pancetta mixture, then remaining kumara.
6.Blend flour with a little of the cream in medium jug; stir in remaining cream and milk. Season. Pour cream mixture over kumara; press down firmly. Cover dish with foil; bake 1 hour. Uncover; bake about 20 minutes or until browned lightly. Stand 5 minutes before serving.

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