This recipe first appeared in New Zealand Woman's Weekly.
Easy vegetarian potato and silverbeet bake
Nici Wickes shares her mum's potato and silverbeet bake recipe. This dish is a delicious way to take care of the vege content of a meal as well as the surplus of greens in the garden
- 45 mins cooking
- Serves 4
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Ingredients
- 1 kilogram mashing potatoes
- 50 gram butter, plus extra for greasing the dish
- pinch of nutmeg (optional)
- 1/2 teaspoon salt and a decent grind of pepper
- 150 gram silverbeet, stalk removed, finely chopped
Method
- 1Preheat the oven to 150°C. Liberally grease a shallow casserole dish with butter.
- 2Boil the potatoes in salty water until well cooked. Drain well and allow the steam to dry off. Roughly smash with a fork (as opposed to mashing). Stir in half the butter, then the nutmeg, salt and pepper.
- 3Spoon half the potato into the dish and cover with the chopped silverbeet. It will be springy and piled high, but will compress as it cooks, so press it down lightly, then cover with the remaining smashed potato. Dot the top with the remaining butter.
- 4Bake for 35-45 minutes. At this point, the top should be brown and slightly crispy.
- 5Serve this dish as a side to a main meal. It’s great with grilled lamb chops, steak or grilled salmon.
Notes
- Serves 4-6. - During the summer months when there are too many courgettes in the garden, one thinly sliced and mixed through the silverbeet is a nice change. - For a richer dish, top with grated cheese or breadcrumbs.
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