Here is a delicious recipe for one of UK’s most unpopular vegetables.
Winter is coming our way fast and the summer’s colourful fruit, like strawberries, cherries, apricots and peaches have disappeared from shops’ shelves in a flash. Pumpkins and apples are reigning at the moment but soon they will give way to chestnuts, Brussels sprouts, and array of root vegetables and let’s not forget the swede.
Why does everyone avoid it like the plague? It’s not the most attractive vegetable on this planet but it definitely beats the celeriac in the looks department. For those of you who don’t have a clue what it looks like, don’t Google image search “swede”! For once my one-track mind wasn’t working and the search yielded tonnes of photos of nude Swedish ladies in compromising positions, so you’ve been warned.
I found this recipe in the Abel & Cole Cookbook I will review soon. Apparently, the dish is inspired by a Finnish recipe since our Scandinavian friends have to be quite creative with their root vegetables in the winter months!
Try this recipe just once. You might just like it. 😉
Preparation: 15 mins – Cooking: 2 hours
- 1 big swede
- 1 mug of dried breadcrumbs
- 1½ mugs of cream (or a mixture of cream and milk)
- 45ml (3 tbsp) golden syrup, maple syrup or honey
- ½ tsp white pepper
- 1 tsp ground ginger
- ½ tsp grated nutmeg
- Salt and freshly ground black pepper
- 2-3 potatoes, peeled and thinly sliced
- Preheat the oven to 180°C (fan 160°C/356°F/gas 4).
- Cut the swede into large chunks and boil in lightly salted water until just tender, about 15 minutes. Pour half the breadcrumbs into the cream and set aside. When the swede is ready, drain it, reserving the water, and mash it roughly with a fork or potato masher. Add about half a mug of the cooking water to get a slightly smoother texture.
- Now add all the ingredients except the potatoes and remaining breadcrumbs to the mashed swede and mix well, seasoning with salt to taste.
- Grease a large baking dish and line the bottom and sides with the sliced potato. Gently add the swede mixture to the baking dish, taking care to spread it evenly. Sprinkle the remaining breadcrumbs over the top and bake for 1 – 1½ hours, until the potatoes are tender and the breadcrumb topping is golden brown.
Serve with a crisp green salad, some crusty bread and sharp Cheddar cheese. Works nicely as a side dish with fish or roasted meat.