zoom Cavolo nero gratin with crème fraîche and roast garlic
  • Save to your scrapbook
  • Save to your scrapbook

    Cavolo nero gratin with crème fraîche and roast garlic

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cavolo nero gratin with crème fraîche and roast garlic

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes

    Serves: 4-6 as a side

    Ingredients

    30g unsalted butter
    1 small garlic bulb
    1 tsp olive oil
    60g soft white breadcrumbs
    2 tbsp picked thyme leaves
    400g cavolo nero, central ribs torn out
    300ml crème fraîche
    75ml milk
    good grating fresh nutmeg

    Method

    1. Preheat the oven to 190˚C, gas mark 5. Use 5g butter to grease a medium baking dish (about 30cm x 20cm). Slice the top off the garlic bulb horizontally to just expose the garlic cloves. Drizzle with the olive oil then wrap loosely in foil to make a parcel. Roast for 25 minutes, until tender.

    2. Melt the remaining 25g butter in a frying pan and add the breadcrumbs and thyme. Remove from the heat and stir well; season. Tear the cavolo nero into bite-sized pieces and pile into the greased baking dish, crushing and bruising the leaves along the way by giving them an enthusiastic massage with your hands (this tenderises them and reduces their volume).

    3. Squeeze the soft pulp from the roast garlic cloves into a small saucepan with the crème fraîche, milk and nutmeg. Heat through gently, whisking to break the roast garlic down and distribute it evenly. Season, then pour over the torn cavolo nero, tossing to mix. Press down, scatter with the buttered breadcrumbs, cover with foil and bake for 15 minutes. Remove the foil and cook for a further 25-30 minutes, until golden and bubbling.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary