Serves: 4-6
INGREDIENTS
Gratin
2 cups chicken stock
1 red onion, thinly sliced
1 1⁄2 kilograms kumara, peeled and sliced 1⁄2 cm thick, we used Beauregard
1 tablespoon fresh thyme leaves
2 cloves garlic, crushed
a good grating of fresh nutmeg
1 teaspoon sea salt
freshly ground pepper
To cook
butter
1⁄2 cup freshly grated Parmesan cheese
METHOD
Preheat the oven to 200°C. Lightly grease a 25 x 35 cm Swiss roll tin.
Gratin: Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 10 minutes. Use a slotted spoon to transfer the kumara to the Swiss roll tin and spread to an even layer. Pour over the stock and onions, spreading them out evenly.
To cook: Dot the gratin with butter and sprinkle with Parmesan cheese. Bake for 25 minutes or until the kumara is tender, the top is golden and most of the stock has been absorbed.
The gratin can be cooked 1 day ahead. Cool, cover and refrigerate in the tin. Cover with aluminium foil when reheating.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.