Vegetarian Hassle Free, Gluten Free by Jane Devonshire

Author:Jane Devonshire
Language: eng
Format: epub
ISBN: 9781472974419
Publisher: Bloomsbury Publishing
Published: 2020-02-15T00:00:00+00:00

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Trim the swede into a rough block and then cut into batons like thick chips about 6 x 1.5cm deep (note that this is not an exact measurement, just a rough guide).

Put the swede into a pan with the butter and thyme, and sprinkle over cracked black pepper and some salt if the stock is unsalted. It makes life easier if you can have a pan that goes from the stove top to the oven, but you can transfer from the pan to an ovenproof dish if you need to.

Fry off in the pan on one side until the swede is golden. Do this slowly (it can take 5 minutes) as the sugars in the swede can burn quickly. Turn over (if you need to swap pans do it now) then add in the vegetable stock until it comes to the top of the swede; the amount of stock required will depend on the size of your pan.

Place in the oven for 25–30 minutes, until soft and tender. If you are using it next day, leave it in the remaining liquid and refrigerate.

Serve golden-side up. There should be 3–4 fondants per person.

My Tip

These can be made the day before and just put in the oven to reheat on the day.

Swede Casserole with Maple Syrup and Walnuts

serves 6

This recipe definitely brings a different aspect to the humble swede and you can cook it the day before and simply reheat it or put it in the microwave if you want. This is a great side dish served with the Vegetarian Hotpot, and I have paired it with the waffles as a savoury brunch option.

unsalted butter, for greasing

1 medium swede, chopped

2 fresh bay leaves

200ml double cream

200ml milk

1 tablespoon maple syrup

50g chopped walnuts (or pecans if you prefer)

sea salt and black pepper

You will need

medium baking dish (I use a 25 x 17cm dish)

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