Swede
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The much underestimated swede makes a delicious
addition to casseroles and vegetable crumbles.
Mash- or puree it with carrots, parsnips or celeriac,
butter and nutmeg
Roast - Cut into chunks with carrots, parsnips,
celeriac, and shallots or onions. Toss in seasoned oil mixed with root ginger
and shoyu. Roast in a hot oven until brown and juicy - sprinkle with sesame
seeds to serve.
Swede
and Orange Soup
- 2 tbsp oil 1 medium onion,
peeled and chopped
- 500g carrots -
chopped
- 500g swede -
chopped
- 1L vegetable
stock
- ½ tspn nutmeg
- ½ tspn paprika
- Rind and juice of 1 large
orange
- 1-2 tbspn fresh parsley -
chopped
- Seasoning
1. Heat oil in a pan, add
onions and cook gently for 2-3 minutes.
2. Add carrots and swede and sweat for 10 minutes.
3. Add stock, spices and orange rind and juice.
4. Simmer for 30 minutes, add parsley
and simmer for a further 10 minutes.
5.
Cool and blend until smooth.
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