Kumara, silverbeet and mushroom bake

  • 1 hr 45 mins cooking
  • Serves 4
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Kumara, silverbeet and mushroom bake
  • 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


Kumara, silverbeet and mushroom bake
  • 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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