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).
