Name: Kumara, silverbeet and mushroom bake
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 30 gram (1 ounce) butter; 4 trimmed medium silverbeet (swiss chard) leaves, (140g), shredded coarsely; 200 gram (6½ ounces) button mushrooms, sliced thinly; 1 medium brown onion (150g), chopped coarsely; 100 gram (3 ounces) pancetta, chopped coarsely; 1 medium kumara (orange sweet potato) (400g); 1 tablespoon plain (all-purpose) flour; 1/2 cup (125ml) pouring cream; 1/2 cup (125ml) milk

Ingredients

30 gram (1 ounce) butter

4 trimmed medium silverbeet (swiss chard) leaves, (140g), shredded coarsely

200 gram (6½ ounces) button mushrooms, sliced thinly

1 medium brown onion (150g), chopped coarsely

100 gram (3 ounces) pancetta, chopped coarsely

1 medium kumara (orange sweet potato) (400g)

1 tablespoon plain (all-purpose) flour

1/2 cup (125ml) pouring cream

1/2 cup (125ml) milk

Method

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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