Pureed Swede With Cheesy Crust
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Many people are put off by childhood memories of swede – often confused with turnip. Yet its yellow-orange flesh can be delicious. This recipe tops pureed swede with a crunchy cheese and seed crust, to add some variety and extra vitamins. Also works well with turnip, parsnip or celeriac. |
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Ingredients
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Serves 4
- 1 swede - medium (or turnips, celeriac or parsnip - see variations)
- 1 oz butter / margarine
- A pinch of salt (to taste)
- Handful of fresh herbs (optional), e.g. thyme, parsley
- 2 oz strongly flavoured hard cheese, such as mature Cheddar
- 1 level tablespoon sesame seeds and pumpkin seeds
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Method
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Pre-heat the oven to 200 C.
- Peel the swede with a potato peeler. Chop into chunks about 1 inch in size.
- Boil in a large pan of water for 15 - 20 minutes, until soft.
- Chop the herbs, if using.
- Drain the swede and mash it with the butter, using a potato masher. Add the herbs and season with salt, if needed.
- Put the mashed swede in an oven-proof dish and sprinkle the top with the cheese. Then sprinkle the seeds on top.
- Bake for 20 minutes, until the cheese is bubbling.
Great with jacket potatoes or as a side dish for a winter meal.
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Time From Cupboard-To-Table
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About 1 hour |
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Notes & Variations on
Pureed Swede With Cheesy Crust
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If you don't have swede, you can use turnips or even celeriac instead.
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