Best 6 Swede Casserole Recipes

SWEDE CASSEROLE

Steps:

• Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon.
• Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy.
• Season to taste with salt,pepper,nutmeg and sugar.
• Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with reamaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.

LAMB STEW WITH TURNIPS AND SWEDES

Steps:

• Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain.
• Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove.
• Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour.
• When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately.

SAUSAGE & MAPLE SWEDE TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the oil, maple syrup, thyme, cumin and red wine vinegar together with seasoning. Toss the swede and onions in the maple mix, then spread out in a large roasting tin and roast in the oven for 15 mins.
• Add the sausages and apple wedges, and cook for 30-45 mins more, stirring halfway through, until the vegetables are soft and caramelised, and the sausages are cooked through. Serve with broccoli.

FINNISH YELLOW TURNIP (SWEDE OR RUTABAGA) BAKE

Steps:

• Peel& cube turnip.
• You should have at least 9 cups.
• Place in a large saucepan& cover with water.
• Bring to a boil over high heat.
• Cover& reduce heat so water gently bubbles.
• Cook until tender, from 25-30 minutes.
• Then drain.
• Using potato masher or electric mixer, mash turnip.
• Stir in 2 tbsp butter until melted, then mix in milk.
• Stil 1/2 cup bread crumbs with sugars& seasonings.
• Stir into turnip.
• If baking right away, preheat oven to 350 degrees F.
• BUtter a 9x13" baking dish or coat with cooking spray.
• Spread turnip evenly in pan and run fork over top to create a rough appearance.
• Sprinkle with 2 tbsp bread crumbs& drizzle with 1 tbsp melted butter.
• Bake uncovered in centre of oven until centre is hot& crumbs are golden-tipped- about 45 minutes.
• Serve right away with roast turkey, chicken, pork or beef.
• Note: To make ahead, prepare completely.
• Do not bake.
• Cover& refrigerate for up to 2 days.
• A cold casserole may need 55-60 minutes baking time.
• If frozen, turnip's texture may soften& water out.

FINNISH RUTABAGA (SWEDES) CASSEROLE

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.

BEEF, LEEK & SWEDE CUMBERLAND PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the leek whites, carrot and celery in a flameproof casserole dish with the butter, oil and a pinch of salt, and soften, without colouring, over a gentle heat.
• Meanwhile, brown the mince in a non-stick frying pan. Cook in batches to keep it brown and avoid it going grey and soggy. If you've used a lean mince, you may need to add a drop of oil. Break up the mince well with a wooden spoon as you go.
• When the veg is soft, stir in the bacon lardons, turn up the heat a little and cook until everything is golden. Stir in the mince, followed by the flour, 3 thyme sprigs, Worcestershire sauce and Marmite. Gradually stir in the stock and bring everything to a simmer, then cover and transfer to the oven. Cook for 2 hrs until the sauce is thickened and rich, and the beef tender, removing the lid and stirring in the leek greens halfway through.
• While the beef bakes, put the swede and potato into two separate pans. Cover with cold water, bring to the boil, then simmer until tender - about 20 mins. Drain both well, then tip back into their pans over a low heat to steam-dry for a few mins. When both (but particularly the swede) look dry, combine them in one pan with the butter, milk, nutmeg and lots of seasoning. Mash until smooth.
• Transfer the mince to individual dishes or one baking dish (or leave in the casserole if you prefer, discarding the thyme sprigs). Cover with the mash, using a fork to fluff up the top. Rub the cheddar into the breadcrumbs with the leaves from the remaining thyme sprigs and plenty of freshly ground black pepper. Sprinkle this mixture over the mash, dot with small knobs of butter, then increase the temperature to 200C/180C fan/gas 6 and bake for 30 mins until golden and crisp on top. Can be made ahead and chilled, or frozen and defrosted. Bake for an extra 10-15 mins until the sauce is bubbling.