Say ‘swede’ and most people think of ‘bashed neeps’ with haggis on Burn’s Night but this creamy, orange-fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with the Sunday roast.
- 1 small to medium-sized swede, about 700g
- Salt and coarsely ground black pepper
- 4 rashers smoked streaky bacon, about 125g
- Small bunch fresh chives, optional
- 50g butter
- Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20minutes or until very tender.
- While the swede is cooking grill the bacon until all the fat is very crisp. Leave to cool a little then chop quite roughly.
- Roughly chop the chives if using. Drain the swede and mash with the butter and pepper until almost smooth.
- Pour in any bacon fat from the grill pan. Serve straight away with a little of the crispy bacon and chives sprinkled on top.
Tips: Replace the bacon with thinly sliced salami. Grill till crisp as above. Cook the bacon in the microwave. Put the rashers on a double sheet of kitchen paper and cook on high for 1 minute. Now cook in bursts of 15 seconds until the bacon is crispy. For a simple supper dish serve the buttered swede with a softly poached egg on top.
Recipes & Images courtesy of thinkvegetables.co.uk