Stored Swede

 

I’m sure most of us have used up the winter vegetables by now, but if you managed to store some swede and held them back then you might like to try something a little different from the customary swede and carrot ‘mash’. Here’s a few recipes to tickle your tastebuds…

Did you know?

Swede, a root vegetable, originated as a cross between the cabbage and turnip. You can also eat the green leaves; look for them at farmers’ markets.

Swede Wedges

Ingredients:

• 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
• 1 tbsp olive oil, plus some for greasing
• 50g parmesan (or vegetarian alternative), grated
• 1 tbsp rosemary leaves
• knob of butter
• 2 garlic cloves, peeled

1. Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the Parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.
2. Sprinkle over the remaining Parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.

Swede Rostis

 

Ingredients:
500g swede, coarsely grated
500g potato, coarsely grated
1 onion, coarsely grated
2 tbsp thyme leaves
50g butter, melted plus extra for frying
Oil or butter for cooking
4 eggs
8 slices streaky bacon

1. Heat the oven to 180°C/gas mark 4. In a bowl make the rostis by combining the swede, potato and onion and squeezing out the excess liquid. Add the thyme and butter, stir well then firmly shape into eight cakes.
2. In a frying pan heat some butter or oil and fry the rostis, two or three at a time for three to four minutes on each side until brown and crisp. Transfer to a baking sheet and bake in the oven for a further 15 minutes. Once cooked blot with some kitchen roll and if necessary, keep warm under some foil.
3. While the rosti are in the oven fry or grill the bacon till crisp and keep warm, then bring a small saucepan of water to the boil and add a splash of vinegar. With a spoon, swirl the water to create a small whirlpool then crack one of the eggs into the centre. This will bring the egg into a neat shape as it cooks, reduce the heat so the water is no longer bubbling and cook for two minutes.
4. Serve two rosti topped with an egg and a drizzle of hollandaise.