The last few times I was over in New Zealand I spotted these blushing little beauties, wishing I could scoop them up and bring them back to Sydney with me.

Also known as oca, these vibrantly coloured little tubers can be used as you would a potato. They’re slightly sweet and tangy and have a nice creamy texture when cooked.

I’ve noticed that a few farmers’ markets and several providores have started selling them in Sydney; good news to me as I’ve always wanted to cook with them.

Sharing the same growing season as brussels sprouts, I thought combining the two would be a good way to bring some vegetables to the table. A brief steaming session and a little seasoning would have sufficed, but the word “gratin” was already wafting about my head. I mean, cream and cheese make things so much better, right?

Well I think so, anyway.

This isn’t one of those extreme cheese-and-cream-overload kind of recipes; instead it’s quite light on both dairy additions. My use of parmesan seasons it really well, so no need to go mad with salt, plus an aromatic bonus of fresh thyme permeating through the whole thing gets the tastebuds bouncing.

I must be honest, though. My suggestion of using it as a side dish may be valid with the quantities I’ve shown, but I did eat the entire skillet of gratin in one sitting.

Garbage guts, they used to call me.

Nothing wrong with that, right?

Print Recipe

NZ yam & brussels sprout gratin

Pairing beautiful New Zealand yams with brussels sprouts in a very tasty gratin

Course

Vegetables

Servings

servings

Ingredients

• 200 g brussels sprouts
• 200 g NZ yams
• 2 tbsp butter
• 2 cloves garlic finely sliced
• ½ tsp fresh thyme leaves
• ½ tsp vegetable stock or use chicken
• Salt & black pepper to taste
• ½ cup cream
• ¼ cup Parmesan cheese to garnish

Course Vegetables Servings servings Ingredients 200 g brussels sprouts 200 g NZ yams 2 tbsp butter 2 cloves garlic finely sliced ½ tsp fresh thyme leaves ½ tsp vegetable stock or use chicken Salt & black pepper to taste ½ cup cream ¼ cup Parmesan cheese to garnish

Instructions

1. Preheat the oven to 180ºC.
2. Blanch the sprouts in boiling water for 5 minutes. Drain well and lay them in a single layer with the yams in an ovenproof dish or skillet.
3. Dot the butter over the top, scatter the garlic and thyme and pour over the stock. Season with salt and black pepper.
4. Bake for 30-40 minutes, until tender.
5. Remove from the oven and switch it to grill mode, lifting the rack closer to the grill.
6. Pour the cream over the sprouts and yams, scatter over the parmesan and grill for 10 minutes.
7. Serve while hot.

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