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Pureed Swede With Cheesy Crust

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.


Serves 4

  1. 1 swede - medium (or turnips, celeriac or parsnip - see variations)
  2. 1 oz butter / margarine
  3. A pinch of salt (to taste)
  4. Handful of fresh herbs (optional), e.g. thyme, parsley
  5. 2 oz strongly flavoured hard cheese, such as mature Cheddar
  6. 1 level tablespoon sesame seeds and pumpkin seeds


  1. Pre-heat the oven to 200 C.

  2. Peel the swede with a potato peeler. Chop into chunks about 1 inch in size.

  3. Boil in a large pan of water for 15 - 20 minutes, until soft.

  4. Chop the herbs, if using.

  5. Drain the swede and mash it with the butter, using a potato masher. Add the herbs and season with salt, if needed.

  6. Put the mashed swede in an oven-proof dish and sprinkle the top with the cheese. Then sprinkle the seeds on top.

  7. Bake for 20 minutes, until the cheese is bubbling.

    Great with jacket potatoes or as a side dish for a winter meal.

Time From Cupboard-To-Table

About 1 hour

Notes & Variations on Pureed Swede With Cheesy Crust

If you don't have swede, you can use turnips or even celeriac instead.


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