COOKING GUIDE

The orangey-yellow flesh of this root vegetable is sweet and full of flavor
	Peel to remove all tough skin and roots. Cut as recipe requires.
	To boil, put the pieces into salted boiling water and simmer for about 15 minutes. Do not overcook or vegetable will be watery and mushy. To steam, cook slices, covered, over boiling water for 9 - 12 minutes. To braise, cook with 30g butter and 5 tablespoons stock or water per 420g, covered, for 5 - 7 minutes. To roast, put the pieces around roasting meat and turn to coat with the dripping. Roast at 4000F / 2000C / Gas 6 for 45 mins.

 

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SERVING IDEAS

 

Braise 600g grated swede seasoned with one tablespoon soft brown sugar and

one teaspoon soy sauce.

 

Mash 600g boiled swede until smooth, then beat in 2 eggs, 4 tablespoons cream, 2 tablespoons

flour and 1/4 teaspoon nutmeg until fluffy. Bake in a buttered dish at 350oF / 180oC / Gas 4

oven for approximately thirty minutes.

 

 

 

 

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