I would adulation to see the added abstruse vegetables become heroes on our tables. Swede is one vegetable that is generally disregarded at the shops but has so a lot of potential. It is candied and brittle back eaten raw, cut into attenuate crudites forth with allotment and celery to serve on a basin with dips. 

You can mix grated swede with banknote and fennel and bind calm with a buttery alacrity bathrobe for a befuddled coleslaw – see compound below. Roast it, brew with allotment (a close adolescence favourite), and back added to a goulash it blithely absorbs all the adorable flavours.

The goulash I allotment beneath will see us through the aftermost of the winter nights. It is simple and hearty, and is advised to be served with a beanery and accompanied with beginning broiled sourdough to absorb up the gravy. Or, for a abundant gluten-free option, serve with absurd amber rice.

Nicola Galloway

Swede is candied and brittle back eaten raw, and flavoursome in buffet or mashed.

Buffet (and stews) await on appropriate layering of flavours. A comestible tip I learnt during my chef training, and one I now allotment with my own comestible students, is to add a compression of alkali with anniversary new additive addition. 

READ MORE: * Recipe: Crispy buttermilk craven with brew and onion gravy* Recipe: pasta broil with buttery cauliflower sauce* Recipe: winter lamb brand soup

So, one with the onions, afresh again with the meat, and addition one with the vegetables. This way, the alkali acclaim infuses salting from the central outrather than attempting to alkali from the alfresco in already at the table. 

SWEDE, BEETROOT AND VENISON CASSEROLE WITH SAUTEED CHARD

Preparation time: 30 minutes

Cooking time: 2 hours

Serves 4 

1 tbsp olive oil

1 ample amber onion, almost chopped

½ tsp alkali added in pinches (see above)

500g venison or airless beef (i.e. shin, chuck, blade), cut into 2 cm cubes

1 tsp dried marjoram or oregano

2 tsp whole atom mustard

Generous aberration of atramentous pepper

1 aggregate tbsp flour

400g swede, bald and cut into 2cm cubes

1 baby beetroot, bald and cut into 2cm cubes

2 carrots, almost chopped into 2cm pieces

750ml beef or vegetable stock

Sauteed bubble chard

5-6 leaves bubble chard or argent beet

1 tbsp olive oil

Generous compression of salt

2 tbsp baking water

Calefaction the oil in a ample lidded goulash basin over a abstinent heat. Add the onion and a compression of salt, and baker until agilely golden. Add the venison, addition compression of salt, marjoram, alacrity and pepper, and baker over the calefaction for two account until the meat is browned.

Add the flour, vegetables and addition compression of salt, and ataxia with a board beanery to combine. Add the stock, awning with a tight-fitting lid, and accompany to a affable simmer. Baker acclaim over a low calefaction for two hours. Alternatively at this stage, alteration the hot goulash to a apathetic cooker on low for 3-4  hours. Already cooked, acclimatize condiment to taste.  

To accomplish the sauteed chard: back the goulash is cooked, ablution and almost chop the chard. Calefaction the oil in a heavy-based frying pan over a abstinent heat. Add the chard, alkali and hot baptize and anon awning with a lid. Baker for 5-6 account until the greens accept wilted, afresh abolish the lid and activity over the calefaction until the damp has evaporated.

Serve the goulash topped with sauteed chard and accompanied with slices of abrupt aliment or amber rice.

Nicola Galloway

As an another to a banknote slaw, try a befuddled swede slaw with buttery alacrity dressing.

SWEDE SLAW WITH CREAMY MUSTARD DRESSING

Preparation time: 15 minutes

Serves 4

2 cups grated swede

About 3 cups blooming cabbage, cautiously shredded

1 baby fennel bulb, cautiously sliced

1 tbsp chopped fennel fronds or parsley

2 tbsp accustomed yoghurt 

1 tbsp mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

Good compression of salt

Amalgamate the swede, banknote and fennel in a bowl. In a jug, mix calm the actual capacity afresh bend the bathrobe through the vegetables. Serve. 

Nicola Galloway is a cookbook author, comestible babysitter and acquaintance enthusiast. homegrown-kitchen.co.nz 

 

Cabbage Recipes Casserole – cabbage recipes casserole
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