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Buttered Swede with Crispy Bacon

Buttered Swede Recipe image

Nutritional Information

441 calories
12g protein
36g fat (for less fat content use lean back bacon and trim, use low fat spread for mashing) 
19g saturated fat
17g carbohydrate
7g fibre

Say ‘swede’ and most people think of ‘bashed neeps’ with haggis on Burn’s Night but this creamy, orange-fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with the Sunday roast.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 2

Ingredients


1 small to medium-sized swede, about 700g 
Salt and coarsely ground black pepper
4 rashers smoked streaky bacon, about 125g 
Small bunch fresh chives, optional
50g butter


Instructions


Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20minutes or until very tender. 
While the swede is cooking grill the bacon until crispy. Leave to cool a little then chop quite roughly. Roughly chop the chives if using. 
Drain the swede and mash with the butter and pepper until smooth. Serve straight away with a little of the crispy bacon and chives sprinkled on top. 

 

Tips:


If you have trouble dicing a hard swede continue peeling after you have removed the outside skin. Peel it right down to the centre core, which you can then slice like a carrot. Thin swede peelings will cook a lot quicker than hard cubes.

Replace the bacon with thinly sliced salami. Grill till crisp as above.

Cook the bacon in the microwave. Put the rashers on a double sheet of kitchen paper and cook on high for 1 minute. Now cook in bursts of 15 seconds until the bacon is crispy. 

For a simple supper dish serve the buttered swede with a softly poached egg on top.

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Buttered Swede with Crispy Bacon
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King Prawns and Rocket Salad
New Potato and Chicken Salad
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