NZ yam & brussels sprout gratin

NZ yam & brussels sprout gratin

NZ Yam & Brussels Sprout Gratin recipe

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.

NZ Yam & Brussels Sprout Gratin recipe

NZ Yam & Brussels Sprout Gratin recipe

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.

NZ Yam & Brussels Sprout Gratin recipe

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?

NZ Yam & Brussels Sprout Gratin recipe

 

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NZ yam & brussels sprout gratin
Pairing beautiful New Zealand yams with brussels sprouts in a very tasty gratin
NZ Yam & Brussels Sprout Gratin recipe
Course Vegetables
Servings
servings
Ingredients
Course Vegetables
Servings
servings
Ingredients
NZ Yam & Brussels Sprout Gratin recipe
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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  • Sara (Belly Rumbles)

    Okay garbage guts, those NZ yams are absolutely beautiful. I have never seen them before and now want to get my hands on them. They are sure to not to be in season at Christmas, but what a wonderful and unusual side they would make to Christmas lunch.

    • Yeah I don’t think they’ll be around at Xmas, but as David mentioned, fingerlings (kipflers) would be a fine substitute.

  • Well, since you are just getting the NZ yams in Sydney, it will probably be decades before we see them here in the States! I would like to try this, though, so maybe I will use fingerling potatoes instead, as they seem about the right size. I wish I could get the yams, though – they are so incredibly beautiful!

    • I think fingerlings would be great here, as well. They’re probably my favourite variety of potato!

  • I live in New Zealand and all my life I thought that American yams were the same as New Zealand yams. It wasn’t until later, when I found out that their yams were more like our kumara, that I question then, what is a yam? There’s nothing quite like a yam, their tangy flavour is so unexpected. It’s almost like eating a fruit.

    • Hi Genie, I guess there are more yams out there than we think! I do love the NZ ones, however, so small and beautiful. And tasty!

  • I recently tried oca too – just roasted them in the oven – and I loved ’em. So glad they’re finally available for sale here – like you’d, I’d often stared at them wistfully on tips to NZ but never had a chance to cook them!

  • Arent they the cutest little things. i would love to get me some too. This is a recipe I could polish off all by myself too.

    • Thanks Tania, I kept a few of the yams and buried them in my garden. They’ve started growing!

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