Posted on November 27th, 2016 No comments
This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.
Preparation time: 10 minutes
Cooking time: 20 minutes
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender. Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed. Season with freshly ground pepper to taste and serve.
Posted on May 3rd, 2015 No comments
An extremely versatile vegetarian dish that uses up the last of the winter season’s swede in this week’s veg boxes. You can use turnips or swede or a mixture of both. The same goes for spinach and chard.
As Nigel says: “This gently fragrant dish works well with potatoes and parsnips, too. You could use another leaf, perhaps chard or kale.” It comes from his Mid-week dinner feature in The Guardian.
1kg mixed turnips and/or swede
1 onion, finely chopped
knob of butter
1 tsp oil
1 tsp each of cumin seeds, ground turmeric and garam masala
200g spinach or chard
yogurt and coriander leaves, to serve
Peel turnips and swede and cut them into large pieces. Cook the turnip and swede either in boiling, lightly salted water, or in a steamer, until tender.
In a shallow pan, fry a peeled and roughly chopped onion in a little butter and oil until soft and golden, then add the cumin seeds, ground turmeric and garam masala. Continue cooking for a couple of minutes at a moderate heat until all is fragrant.
Wash and remove any tough stalks from 200g of spinach or chard. Place a nonstick, shallow pan over a moderate heat, add the wet spinach and cover with a tight-fitting lid. Let the spinach cook in its own steam for about three minutes, until wilted, then drain and gently press the water from it.
Add the drained turnips and swedes to the onions and continue cooking until they are lightly golden and have soaked up some of the flavour for the spices. Season with a little salt. Fold the spinach into the spiced turnips and swede and serve, if you wish, with a trickle of yogurt and a few coriander leaves. Serves 4.
Nigel’s trick: “Steam your spinach rather than boiling it. The best way I have found is to wash the leaves and, while they are still very wet, put them in a shallow pan to which you have a tight-fitting lid. Place over a moderately high heat, cover and let the spinach cook for a minute or two in its own steam. Lift the lid, turn the leaves with a pair of tongs or a draining spoon, then cook them for a minute more. I find this gives a better result than boiling.”
Posted on April 13th, 2013 No comments
This easy side dish brings out the sweetness of carrots or swede. It’s from BBC GoodFood’s Olive magazine. You need to cut larger carrots and swede into long, thick batons. Use new-season, thinner carrots whole.
400g carrots, scrubbed or peeled (cut into long, thick batons if necessary)
Or 400g swede, peeled and cut into long, thick batons
1 tbsp honey
Simmer the carrots or swede in a large wide pan until just tender, about 15 minutes. Drain off all but a few tbsp of the cooking water then add the honey and butter and season well. Turn the carrots or swede over the heat until glazed and golden.
Posted on November 20th, 2009 No comments
This really tasty recipe comes from Riverford Organic Vegetables. It works just as well without the turnips – just add a bit more of the other roots.
Preparation Time: 20 minutes
Cooking Time: 1 hour
2 large onions, chopped
2 garlic cloves, crushed
250g puy lentils, rinsed
3 tbsp oil
2 tsp coriander seeds
2 tsp cumin seeds
250g carrots, peeled and cut into 2cm chunks
250g turnips, peeled and chopped
250g swede, peeled and chopped
250g parsnips, peeled and chopped
900ml vegetable stock
1 x 400g tinned chopped tomatoes
salt and pepper
Saute the onion in hot oil with the crushed garlic, until the onion is transparent.
Meanwhile, put the coriander and cumin seeds into a small pan and dry fry for a few minutes, stiring occasionally. Crush with a pestle and mortar. Add the seeds to the onion mixture and cook, stirring for 2 minutes. Add the root vegetables to the onion mixture and cook for a few minutes. Add the lentils and stir well to mix. Pour in the stock and chopped tomatoes. Season with salt and pepper.
Cover and simmer gently for 40 minutes (or cook in a medium oven) until the vegetables are tender and the lentils are soft.
Posted on October 2nd, 2009 1 comment
An upmarket version of the Scottish classic ‘bashed neeps’, taken from the Riverford Organic Vegetables website.
Preparation time: 20 minutes
Cooking time: 30 minutes
1 medium swede
½ tsp ground ginger
pinch of finely grated nutmeg
coarsely chopped parsley or coriander
2 tbsp creme fraiche
salt and pepper
Peel the swede and cut into small cubes. Boil in salted water for about 20 minutes or until tender. Drain and mash or puree in a food processor until smooth.
Stir in the butter, spices and seasoning. Return to the pan and heat through gently.
Stir in the creme fraiche, and pile the mixture in a serving dish. Sprinkle with parsley and garnish with an extra swirl of creme fraiche.