Sweet Potato and Kale Casserole

6 servings

90 minutes

Casserole made from rutabaga and sweet potato with kale is a delightful dish that combines the sweet, nutty notes of sweet potato with the earthy flavor of rutabaga and the freshness of kale. Inspired by traditional Russian cuisine, this dish evokes cozy family dinners where vegetables reveal their true depth of flavor. The creamy sauce's delicate texture and the aroma of nutmeg and bay leaves give the casserole warm, comforting tones. Baking softens the vegetables while creating an appetizing golden crust on top. The casserole is perfect as a standalone dish or as a side to meat or fish. It can be served with a dollop of sour cream or fresh herbs to highlight the natural flavors of the ingredients.

Energy value per serving

• Calories: 232.1
• Proteins: 5.5g
• Fats: 14.2g
• Carbohydrates: 24.3g

Ingredients

• Olive oil: to taste
• Butter: to taste
• Leek: 1 pc
• Swede: 1 pc
• Sweet potato: 500 g
• Cream 40%: 200 ml
• Milk: 100 ml
• Ground nutmeg: to taste
• Bay leaf: 1 pc
• Kale: 200 g

Cooking steps

1. Preheat the oven to 180 C. Heat some olive and butter in a pan and sauté the onion until soft and translucent.

   Required ingredients:

   • Olive oil:  to taste
   • Butter:  to taste
   • Leek: 1 piece

2. Add the turnip and sweet potato, mix well and season with salt. Add the kale and transfer the mixture to a greased baking dish of about 1.5 liters.

   Required ingredients:

   • Swede: 1 piece
   • Sweet potato: 500 g
   • Kale: 200 g

3. Bring the milk with cream to a boil and pour it over the vegetable mixture, sprinkle with nutmeg, and add a bay leaf.

   Required ingredients:

   • Milk: 100 ml
   • Cream 40%: 200 ml
   • Ground nutmeg:  to taste
   • Bay leaf: 1 piece

4. Bake for 45 minutes until the vegetables are tender and a golden crust forms. Baking time depends on the depth of the baking tray.