forum: Food & Drink

#1 Tue 06 Feb 07 6:46pm


Forum champ
Occupation Occupied
From My House
Member since Fri 11 Nov 05


Swede, any ideas?

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#2 Tue 06 Feb 07 8:31pm


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Swede

Traditional Scottish.

Boil equal quantities of potato and swede until tender. Mash with alittle butter, salt & pepper.

Bashed Neeps
Boil and mash- serves with haggis

Use as an ingredient in meaty stews.

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#3 Tue 06 Feb 07 10:10pm


Occupation ady=warehouseman, deb=powerhouse/godess
From nr Heathrow , London
Member since Thu 12 Oct 06

Re: Swede

Boil with carrots, then mash them, add some butter and salt and pepper.
  Tastes great !.
  You can do them with most root vegetables, just "have a go"!.
  You can dice and boil them, drain, add butter and salt and pepper.
  Good luck,
  Keep smiling,

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#4 Thu 08 Feb 07 6:59am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Swede

Baby Swede with Bacon and Soured Cream Topping   

Ingredients :

1 pkt Baby swedes
4 x Rashers smoked streaky bacon
1 x 142 ml, (5fl oz) carton soured cream
1 tbl Finely sliced fresh chives
1/2 tsp Finely grated lime zest
    Freshly ground black pepper

Method :
Cook the baby swedes following preferred method of cooking as given on the packaging
Meanwhile, cook the bacon rashers under a preheated hot grill until crisp on both sides. Allow to cool.
Finely dice the bacon and stir into the soured cream with the remaining ingredients. Cover and refrigerate until required.
When the baby swedes are cooked, slice down the middle and fill with the soured cream and bacon mixture. Eat with the flesh of the swede discarding the skin

Carrot and Swede Duchess   

Ingredients :

750 gm Carrots and swede, peeled and cubed (1 1/2lb)
25 gm Butter, (1oz)
1 x Egg yolk, size 3
    Salt and freshly ground black pepper
    Grated nutmeg

Method :
Place the carrot and swede cubes into a large pan of boiling salted water and cook for 10-15 minutes until tender. Drain well.
Sieve or mash until smooth then beat in the butter, egg yolk, seasoning and nutmeg. Allow to cool.
Preheat oven to 200 C, 400 F, Gas Mark 6.
Spoon the vegetable puree into a piping bag fitted with a star nozzle. Pipe pyramids of mixture onto a greased baking tray and bake for 20-25 minutes until golden brown

Cream of Roasted Swede Soup   

  Ingredients :

1 x Swede, peeled and cut into cubes
3 tbl Olive oil
    Salt and freshly ground black pepper
1 x Onion, finely diced
2 x Carrots, finely sliced
2 stk celery, finely sliced
1 x Clove garlic, crushed
6 stalk fresh thyme, leaves only
1 1/4 lt Vegetable stock, (2 pints)
1 x 142 ml, (5fl oz) carton single cream
    Fresh thyme leaves to garnish

Method :
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the cubes of swede in a roasting tray. Drizzle over 2 tablespoons of the olive oil and add seasoning. Roast in the preheated oven for 25-30 minutes until golden brown and tender, stirring occasionally.
Heat the remaining tablespoon of oil in a large heavy based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
Add the roasted swede and pour over the stock. Bring gently to the boil, cover and allow to simmer for 25-30 minutes, stirring occasionally.
Puree the soup in a food processor or liquidiser until completely smooth. Rub through a sieve for an extra fine texture if preferred.
Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing, gently heat through and adjust the seasoning if necessary. Serve in warm bowls or and tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.

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#5 Thu 08 Feb 07 10:27am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Swede

great in a mash; and even better in a pumpkin/root veg soup - adds a pepperyness

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