Published on
Image description
By Jan Cheshire
 
WHEN I was growing up in London we had school dinners. In the winter we would often have a stew which included potatoes and invariably swede as well.
 
I quite liked swede and still do.  We now have quite a few in the vegie garden and as usual it is a challenge to use them up.  I was quite impressed with this recipe. It’s enjoyable and very easy to make, and potato bake is always a family favourite.
If you don’t like swede just use potatoes. By the way, mashed potato and swede mixed together is very nice too.
 
POTATO & SWEDE BAKE
 
Ingredients
  • 500 grams of potatoes, peeled
  • 500 grams of swedes, peeled
  • 4 garlic cloves thinly sliced
  • 1/4 cup rosemary leaves or parsley
  • 40 grams of butter melted
  • 1/2 cup (125ml) of chicken stock
  • 1/4 cup (20g) of finely grated parmesan
  • Rosemary or parsley, plus extra to serve
 
Method
  1. Turn the oven to 220°C. 
  2. Lightly grease a shallow 6-cup (1.5 litre) ovenproof dish.
  3. Use a sharp knife or mandolin to carefully cut potatoes and swedes crossways into 3mm-thick slices. 
  4. Line the base of the prepared dish with a single layer of potato and swede slices, overlapping slightly. 
  5. Sprinkle with one-quarter of the garlic and rosemary or parsley. 
  6. Brush with a little of the melted butter. 
  7. Continue layering with remaining potato/swede slices, garlic, rosemary or parsley and butter
  8. Drizzle with stock. 
  9. Cover dish tightly with foil. Bake for 25 minutes.
  10. Reduce oven to 180°C. 
  11. Remove the foil. Bake, uncovered, for 30-35 minutes or until swede and potato is tender and top is golden and crisp.
  12. Serve sprinkled with parmesan and extra rosemary or parsley.
 
Enjoy. 
0 Comments

Comments are closed.