Friday, 3 December 2010

Buttered Swede with Bacon

Rich, orange fleshed swede has an amazing nutty, fresh taste that is just the thing with roasted meats.

This was always a popular vegetable dish at The Whitewell Hotel, Lodge Hill Estate, and Kimber Cottage.

we mainly served it with roast lamb or beef but we think this dish goes really well with roast turkey and often have it with roast pheasant and pigeon.

Sometimes we substitute the bacon with thinly sliced salami, pepperoni, or chorizo and grill until crisp just like the bacon.

I especially like it served as a light lunch or supper, served with a softly poached duck egg on top.

Serves / Makes:         6 servings

Prep-Time:                 12 minutes

Cook-Time:                20 minutes

You Will Need

1 medium sized swede

4 rashers, streaky bacon, you could use smoked and when we have it we use American bacon or pancetta

50 grams, butter

1 bunch fresh chives or spring onions, these are optional

Sea salt flakes and coarsely ground or cracked black pepper


Peel the swede and cut into large dice, to small and they will absorb too much water put into a pan of lightly salted boiling water and cook, uncovered, until very tender about 20 minutes.

At the same time as the swede is cooking grill or fry the bacon until very crisp leave to cool a little then chop quite roughly.

Snip the chives or if using spring onions finely chop them drain the swede and mash with the butter, any fat from the bacon, and pepper until almost smooth Serve and Enjoy with the crispy bacon and chives or spring onions scattered on top.


Bigger than the turnip and with a rough skin that is partly tan and partly purple, the Swede’s dull exterior gives the lie to its fine texture and distinctive, sweet tasting flesh.

In Scotland, the swede is famous as neeps and is served mashed alongside The Haggis as part of the traditional supper on Burns Night and in America, they are known as Rutabaga.

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