Swede

Swede baked with Gruyere Cheese and Cream

Serves 4

2 tbsp plain flour
Salt and freshly ground black pepper
450g Swede, quartered and thinly sliced
15g butter or margarine
1 clove garlic, crushed
75g Gruyere cheese
575ml single cream

Preheat the oven to Gas mark 5/375F/190C

Mix the flour, salt and pepper into a mixing bowl. Add the swede slices and toss well to coat the slices in flour. Grease an ovenproof dish with butter or margarine and rub the crushed garlic over the inside of the dish.

Layer the flour coated swede slices in the dish with the grated gruyere cheese, ending with a layer of cheese.

Dot 15g of butter over the surface of the swede and pour over the cream. Bake in the oven for about one and a half hours until golden brown and the swede is tender. Cover with foil during cooking if overbrowning.

 

Creamy Spiced Swede Puree

Serves 4

1 Swede, peeled and diced into 1 cm cubes
Salt and freshly ground black pepper
25g Butter
½ tsp ground ginger
A pinch of grated nutmeg
2 tbsp crème fraiche
To Garnish: more crème fraiche and flat leaf parsley

Cook the swede in boiling water or by steaming until it is very tender, 20-30 minutes. Drain well and puree in a food processor or blender until smooth.
Transfer to a clean saucepan, stir in the butter and spices and add salt and pepper to taste. Gently heat through.
Stir in the crème fraiche , then pile the mixture into a serving dish.
Garnish with a swirl of crème fraiche and freshly chopped flat leaf parsley.

 

Rosemary Swede Skewers

Makes 4

2 tbsp Olive oil
1 Swede, peeled
4 Rosemary stalks (or any type of skewers)
1 Orange, juice only
½ orange, peeled and cut into segments
2 tbsp soft brown sugar
Freshly ground black pepper to season

Cut the swede into bite sized chunks and add to a pan of boiling water, cook for 6-8 minutes, or until tender. Drain the swede and allow to cool.
Skewer the swede onto the rosemary stalks, to make four skewers.
Heat the oil in a griddle pan over a high heat, chargrill the skewers in the pan for 5-6 minutes. Add the orange juice, orange wedges and sugar to the pan and cook for a further few minutes or until the swede is golden. Season with black pepper and serve.

 

Swede baked with Gruyere Cheese and Cream – serves 4

2 tbsp plain flour
Salt and freshly ground black pepper
450g Swede, quartered and thinly sliced
15g butter or margarine
1 clove garlic, crushed
75g Gruyere cheese
575ml single cream

Preheat the oven to Gas mark 5/375F/190C

Mix the flour, salt and pepper into a mixing bowl. Add the swede slices and toss well to coat the slices in flour. Grease an ovenproof dish with butter or margarine and rub the crushed garlic over the inside of the dish.
Layer the flour coated swede slices in the dish with the grated gruyere cheese, ending with a layer of cheese.
Dot 15g of butter over the surface of the swede and pour over the cream. Bake in the oven for about one and a half hours until golden brown and the swede is tender. Cover with foil during cooking if overbrowning.



Swede and Carrot Duchess

Serves 4-6

750g Carrots and Swede, peeled and cubed
25g butter
1 Medium organic egg yolk
Salt and freshly ground black pepper
Grated nutmeg

Cook the carrot and swede in a pan of boiling water for 10-15 minutes or until tender. Drain well.
Mash until smooth then beat in the butter, egg yolk and nutmeg, allow to cool.
Preheat the oven to 200C/400F/Gas Mark 6.
Spoon the mashed vegetables into a piping bag (preferably fitted with a star nozzle). Pipe pyramids of the mixture onto a greased baking tray and bake for 20-25 minutes.

 

Cocida of Root Vegetables

Serves 4

400g potatoes, peeled and cut into 1.5 cm cubes 4 tbsp Olive oil
1 small lemon ½ tsp crushed chillies
1 tsp ground cumin 1 onion, peeled and thinly sliced
400g carrots, peeled and thickly sliced 410g tin chickpeas, rinsed
500g swede, peeled and cut into thick chunks 400g tin chopped tomatoes
15g fresh parsley, chopped Salt and black pepper

Fry the potatoes in 2 tbsp oil for 15 minutes or until cooked and crispy. Set aside. Pare the lemon rind and cut into thin strips, squeeze the lemon juice and set aside. Heat the remaining oil in a wide pan, stir in the lemon rind, chillies and cumin. Allow to sizzle for 30 seconds, then add the onion and cook for 5 minutes until the onions have softened.
Add the carrots and swede and 300ml cold water. Bring to the boil, cover and simmer for 15-20 minutes until tender, adding more water if necessary. Stir in the chickpeas and potatoes and bring to a simmer. Add the tomatoes and lemon juice, Season to taste and cook for a further 5 minutes.
Serve with a poached egg on the top and garnish with fresh parsley.

 

Root Vegetable Gratin

Serves 4-6

1kg root vegetables (Potatoes, Carrots and Swede or Potatoes, Carrots and Parsnips are a good mix, but any root vegetables work well).
Butter for greasing
1 large onion, sliced
125 g firm goats cheese, crumbled
Salt and freshly ground black pepper
142ml double cream
150ml milk
15g butter
Freshly grated nutmeg

Preheat the oven to 180c, gas mark 4. Peel and thinly slice the vegetables. Layer the root vegetables in a buttered gratin dish with the onions and goats cheese, seasoning each layer as you go. Finish with a scattering of the goats cheese.Mix together the cream and the milk and pour over. Dot with butter and sprinkle with nutmeg. Cook for 1 hour or until the vegetables are tender when pierced and the top is bubbling and golden.

 

Fennel Scented Swede

50g butter
1 tsp fennel seeds, panfried until brown and then crushed
1 Swede, peeled, boiled, chopped and pureed
50ml single cream
Salt and freshly ground black pepper

Heat the butter and crushed fennel seeds in a heavy based saucepan until the butter has melted.
Mix in the pureed swede and cook, stirring for 2 minutes, until it dries out. Stir in the single cream and season with salt and freshly ground black pepper.