Is there a way to make the strong, coarse flavour of swede gentler and more sophisticated?
Swede, like the other winter roots, needs butter and loves spices. An excellent way of serving swede is to peel it thickly and cut it into slices before being parboiled and grilled, then lightly spread with tapenade. Bacon is another tasty accompaniment. Parboil chunks of swede, drain them well then stir-fry in olive oil with chopped bacon and a teaspoon of cumin seeds. Slow roasting brings sweetness and a soft texture to the vegetable and so pieces of swede are best roasted around a meat joint for 1-1½ hours. Alternatively, roast them on their own in a little olive oil and 10 minutes before the end of cooking, top them with slices of Cheddar, Gruyère or mozzarella cheese and return to the oven. Swede is also good served as a purèe, often mixed with other root vegetables , and this can soften its flavour. Mashed swede and carrot with allspice Serves: 6 Preparation time: 25 minutes Cooking time: 20 minutes 500 g (1 lb 2 oz) swede, cut into chunks 400 g (14 oz) large carrots, cut into ch
