Why, when it is a scottish swede. A bigger, milder, sweeter purple and orange root vegetable popular in scotland and often served on the side of some haggis. They may call it neeps (tur-neeps) but it is in fact a swede. Apart from a side to haggis, it is kind of hard to know what to do with a regular delivery of swede. There is some cooking in a pot right now with chopped carrots, leek, green pepper and red lentils - to make a simple pot of scottish soup. The turnipy flavour can be a bit much for a soup - but nice from time to time. There is also an interesting recipe for a slow cooked swede and beef stew - which looks very wholesome and wintry - i'm sure it'll be made in due course.
For dinner yesterday in the absence of beef and using mostly the ingredients that were already in the cupboard, the man made a Swede, Bacon and Rosemary Risotto. The recipe was adapted from a vegetarian recipe website with the addition of the organic bacon that comes with the veggie box and some rosemary. The latter with half a mind on the Jamie Oliver tagliatelle with parsnip and bacon. The flavours were great together and even better for leftover lunch at work today - that little bit stickier from a night in the fridge and 5 minutes in the evil microwave.
More vegetable box cooking tales to follow...
You see what benefits a microwave can bring?
ReplyDeleteWhen was the last time you had microwave popcorn?
Go on . . . you know you wanna.
And, FTR, it was a swede, bacon and leek risotto with added rosemary - but that would be just nit-picking.