Swede temptation

Swede temptation

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Cooking time

Prep: 20 mins Cook: 2 hrs

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
611
protein
10g
carbs
21g
fat
54g
saturates
30g
fibre
6g
sugar
12g
salt
1.7g

Ingredients

  • 50g can anchovies in oil
  • 2 tbsp of the oil from the anchovies
  • 1 onion, thinly sliced
  • large sprig thyme, leaves picked
  • 2 large swedes
  • 300ml pot double cream
  • 3 tbsp fresh breadcrumbs
  • 2 tbsp grated parmesan

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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.

Recipe from Good Food magazine, March 2013

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Comments

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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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