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March: better-late-than-never swede

Mar 132012
 
 March 13, 2012  Seasonal cooking  Add comments

I keep a list of potential ingredients I might want to write about in my ‘Seasonal cooking’ posts. Swede was sort of penciled in for January, and then I ended up getting distracted by the honey badger. So I decided to re-visit it for March, even though it must be on the brink of going out of season. The message? Buy more swede while you still can!

For the first time, I tried using swede raw. Rather like coleslaw, I finely sliced the swede and kohlrabi using a mandolin, and then mixed them with dried cranberries, capers, parsley, garlic, mustard, lemon juice and olive oil. It’s an adaptation of an Ottolenghi recipe (surprise, surprise) and I served it with a steak one night and salmon fillet two days later (it actually improved with the keeping – as though the lemon juice helped to break down the  rawness of the vegetables).

With the rest of my swede, I made rösti (it fell apart somewhat as swedes are more watery and less starchy than potatoes) with homemade beef burgers and a dollop of horseradish sauce. One recipe I saw served swede rösti with crispy bacon, poached egg and Hollandaise, which sounded like a perfect breakfast dish, but I was using up leftovers and those weren’t in my fridge… Not wanting to delay this post any longer than it’s been already, however, this version worked just as well!

  One response to “March: better-late-than-never swede”

  1. These look great! Haven’t really used swedes much in cooking before. Just in a few stews and the likes, so good to have other options.

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