Gratin Of Swiss Chard Stems

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Ingredients

1 bunch chard, Swiss, (2 1/2lbs)
1 tablespoon shallot, finely, chopped
2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 pch salt
1 pch pepper, cayenne
1 pch pepper, white
1 pch nutmeg, grated
1 1/2 cups cheese, shredded, gruyere, cheddar, or, Swiss
1/2 cup crumbs, bread, fresh

Preparation

1
Preheat oven to 450 F (230 C)
2
Remove leaves from Swiss chard and reserve for another use.
3
Trim 1/4 inch (5 mm) off bottom of stems and discard.
4
Trim off any brown spots, removing tough strings from outside.
5
Cut into 3- inch (8 cm) lengths.
6
In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft.
7
Drain and chill under cold water.
8
Drain well and pat dry.
9
Arrange in greased 6- cup (1.5 L) gratin or casserole dish.
10
Set aside.
11
In saucepan, melt butter over medium heat; cook shallots for 1 minute.
12
Stir in flour; cook, stirring, for 2 minutes without browning.
13
Gradually whisk in milk.
14
Add salt, cayenne pepper, white pepper and nutmeg.
15
Bring to boil; reduce heat and simmer for 2 minutes.
16
Remove from heat.
17
Stir in 1- cup (250 mL) of the cheese until melted.
18
Pour sauce over Swiss chard, shaking dish to distribute.
19
Sprinkle with remaining cheese and bread crumbs.
20
Bake in 450 F (230 C) oven for 25 to 35 minutes or until bubbly and slightly browned.

Tools

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Tags:

European
switzerland
swiss

Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 5:33pm

Creator:

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