Swede temptation

Swede temptation

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Prep: 20 mins Cook: 2 hrs

Easy

Serves 4
A classic Swedish side dish is given a twist - anchovies are traditionally used in this potato dauphinoise-like gratin, or you can use bacon

Nutrition and extra info

Nutrition: per serving

  • kcal611
  • fat54g
  • saturates30g
  • carbs21g
  • sugars12g
  • fibre6g
  • protein10g
  • salt1.7g
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Ingredients

  • 50g can anchovy in oil

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp of the oil from the anchovies
  • 1 onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large sprig thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 large swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 300ml pot double cream
  • 3 tbsp fresh breadcrumb
  • 2 tbsp grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.

  2. Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.

  3. Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.

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Comments (1)

wendytarpley's picture

I just finished making this, and it took much longer than the recipe's hour and a half. The topping was burning, so I put the foil back on. The swedes were still really hard and not tender at all after the suggested time. I've never made anything like this where I didn't parboil the vegetable first (like with potato dauphinoise). However, after the extra time, it did taste really nice. Just make sure to add salt and pepper before baking.

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