SWEDE AND BACON
Swedes, neeps or rutabaga as they are sometimes known are back on the menu. They add volume, texture and a calm, mellow flavour to any dish. You can add them to your roast veges, mash them on their own or team them up with carrots, pumpkin, potatoes and leeks.
1 swede
4 rashers bacon, diced
40 g butter
Salt and pepper
Method
Peel the swede and cut into smallish cubes. Cover with salted water and bring to the boil, then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly and toss gently to roughen up the edges.
Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and fry the swede in the bacon and any fat that has occurred until you get crispy, golden swede. Season to taste with the salt and pepper and serve immediately (great with a fried egg)
1 swede
4 rashers bacon, diced
40 g butter
Salt and pepper
Method
Peel the swede and cut into smallish cubes. Cover with salted water and bring to the boil, then simmer for approximately 15-20 minutes, or until tender. Drain thoroughly and toss gently to roughen up the edges.
Heat half of the butter and fry the chopped bacon until it begins to crisp. Return the swedes to the pan and fry the swede in the bacon and any fat that has occurred until you get crispy, golden swede. Season to taste with the salt and pepper and serve immediately (great with a fried egg)
Alison Lambert
