Best 4 Glossary Swede Recipes

ROASTED SWEDE WITH PARMESAN

Steps:

• 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.
• 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.

BEEF & SWEDE CASSEROLE

Steps:

• Heat the oil in a flameproof casserole dish over a medium-high heat. Fry the onions and celery for a few mins until turning brown. Add the beef and brown all over for 3-4 mins. Pour in the wine, if using, and let it reduce by half. Add the stock and toss in the swede, potatoes, thyme and bay leaf. Season and bring to the boil.
• Reduce the heat, cover with a lid and leave for 1 hr. If you want to reduce the liquid a little, remove the lid, turn up the heat and cook for a further 10-15 mins or until the sauce has thickened.
• Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.

GLOSSARY: SWEDE

Steps:

• 1. Swede Pronounce it: sw-ee-d A member of the cabbage family, the swede is often confused with the turnip, though they look quite different. It's also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga. In Scotland, where it is known as neeps, swede is the traditional accompaniment to haggis on Burns night. Swede has a round shape and a purple-green skin, and the flesh is yellowy-orange, with a sweet, earthy flavour. It disintegrates fairly easily if overcooked, so always keep to cooking times. Availability: British season runs from mid October to late February. Choose the best: Look for swedes with smooth, unblemished skins; smaller swedes have a sweeter flavour and a more tender texture. Prepare it: Cut off the root, then peel, and cut into chunks. Store it: In a perforated or brown paper bag in the fridge - it will keep for about a week. Cook it: Cut into chunks and boil (12-15 minutes), roast (40-55 minutes) or steam (10-15 minutes). Alternatives: Try turnip.

SWEDE GNOCCHI WITH CRISPY SAGE

Steps:

• Heat oven to 220C/200C fan/gas 7. Cut the potato and swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add the chilli flakes, flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
• Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length - this gives a tapered edge to the pieces of gnocchi.
• Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper. Can be made to this stage up to 4 hrs ahead and kept in the fridge.
• Turn the oven to its lowest setting and heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned, then keep warm in the oven.
• Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper and grated Parmesan.