Best 2 Chard And Sweet Corn Gratin Recipes
Indulge in a delightful fusion of flavors with the Chard and Sweet Corn Gratin, a culinary masterpiece that combines the earthy goodness of chard with the vibrant sweetness of corn. This delectable dish offers a symphony of textures, from the tender greens of the chard to the crispiness of the corn kernels. Baked to perfection, the gratin is enveloped in a creamy and flavorful sauce, creating a harmonious balance of flavors that will tantalize your taste buds. Dive into the culinary adventure and discover the perfect balance of flavors in this irresistible dish.
The article presents a collection of tantalizing recipes that cater to diverse culinary preferences. From the classic Chard and Sweet Corn Gratin to the innovative Sweet Corn and Zucchini Fritters, each recipe promises a unique flavor experience. Get ready to explore a range of dishes that utilize the vibrant flavors of chard and corn, whether you're seeking a hearty main course or a delectable side dish. Bon appétit!
CHARD AND SWEET CORN GRATIN
This is the template that I use for most of my main-dish vegetable gratins. I like gratins hot, warm or at room temperature. I fold the aromatic vegetable filling into a mixture of eggs beaten with milk, salt, pepper and cheese, usually Gruyère, and then add rice or, in this case, corn.
Provided by Martha Rose Shulman
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
- Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
- Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
- In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
- Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 2 grams, TransFat 0 grams
CHARD AND SWEET CORN GRATIN
Steps:
- Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin. Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
Tips:
- Selecting the Right Chard: Choose fresh, tender chard with vibrant green leaves and crisp stalks. Avoid wilted or yellowing leaves.
- Preparing the Chard: Thoroughly wash the chard leaves and stalks. Remove the tough center ribs from the leaves and finely chop both leaves and stalks.
- Cooking the Corn: If using fresh corn, blanch the ears in boiling water for a few minutes, then remove the kernels from the cob. Frozen corn can be used directly from the freezer.
- Making the Bechamel Sauce: Use equal parts butter and flour to create a smooth and creamy sauce. Gradually whisk in milk over medium heat, stirring constantly to prevent lumps.
- Assembling the Gratin: Layer the chard, corn, and béchamel sauce in a greased baking dish. Top with grated cheese and breadcrumbs for a golden-brown crust.
- Baking the Gratin: Bake the gratin in a preheated oven until the cheese is melted and bubbly and the top is golden brown. Let it cool slightly before serving.
Conclusion:
This chard and sweet corn gratin is a delicious and versatile dish that can be enjoyed as a main course or a side. With its vibrant colors and flavors, it's sure to impress your family and friends. The creamy béchamel sauce, tender chard, and sweet corn combine perfectly to create a satisfying and comforting meal. Serve it with a crisp salad and crusty bread for a complete and satisfying dining experience.
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