People talk about their favorite food but you ever heard somebody say "I could live on swedes only"....likely not. And if someone came up with this line ever, you would possibly turn on your heels as fast as you could and leave that quidam standing there without further ado.
I never bothered with that ugly root until I found a traditional Finnish recipe in The Able & Cole Cookbook and that day, I felt really adventurous, so I went for it. It is described in the cookbook as creamy, slightly spicy and delicious, promise it is exactly that. It might not make you one of the weirdos wanting to live on swedes but it will brilliant dish to add to the house menu. The dish keeps in the fridge so it can be made in advance and only 30 minutes to reheat.
Ingredients◦1 big swede
◦1 mug of dried breadcrumbs
◦1½ mugs of cream (or a mixture of cream and milk)
◦45ml (3 tbsp) golden syrup, maple syrup or honey
◦½ tsp white pepper
◦1 tsp ground ginger
◦½ tsp grated nutmeg
◦Salt and freshly ground black pepper
◦2-3 potatoes, peeled and thinly sliced
1. Preheat the oven to 180°C (fan 160°C/356°F/gas 4).
2. Cut the swede into large chunks and boil in lightly salted water until just tender, about 15 minutes. Pour half the breadcrumbs into the cream and set aside. When the swede is ready, drain it, reserving the water, and mash it roughly with a fork or potato masher. Add about half a mug of the cooking water to get a slightly smoother texture. Now add all the ingredients except the potatoes and remaining breadcrumbs to the mashed swede and mix well, seasoning with salt to taste.
3. Grease a large baking dish and line the bottom and sides with the sliced potato. Gently add the swede mixture to the baking dish, taking care to spread it evenly. Sprinkle the remaining breadcrumbs over the top and bake for 1 – 1½ hours, until the potatoes are tender and the breadcrumb topping is golden brown.