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Now, I know, swede neither entices nor delights any of the senses normally. It’s large, woody looking root, that’s beige (never a good start) and is often left rattling around the veg cupboard because no one knows what to do with it.
Well, ladies and gentlemen, the swede should not be estimated. Coupled together with a few delicious rashers of Church Farm bacon, a garlic clove, and some flavoursome stock, swede takes on a whole new light!
Swede and bacon pie! Its an excellent winter warmer, and really show cases this root vegetable, an opportunity it seems to rarely get! And this is such a shame, as swede is very versatile. You can roast it, stew it, soup it, mash it (swede make excellent mash), chip it (yes, chip it! Sprinkle liberally with salt, pepper and parmesan for an alternative to potato wedges), and it keeps for ages. Just store in a cool place, and all is well in the land of the swede.
So, what you need is:
- 1 x 350g pack Church Farm Bacon
- 1 large swede
- 2 garlic cloves
- 2 sprigs of thyme
- 2 large carrots
- 1 large onion
- 2-3 potatoes
- Grated cheddar cheese
- 400ml chicken stock (home made is best but any good quality stock will do)
Fry off the garlic and onion in a little olive oil, add the bacon and brown. Dice the swede and carrot and add to the pan with the thyme leaves (strip them from the stalks) and season. Add the stock, and simmer for around 10 minutes or until the veg are tender.
Meanwhile, boil the potatoes in a pan of salted water, when al dente, drain and mash with plenty of salt and pepper. Transfer the veg mix to a pyrex pie dish, and add the mash topping. Sprinkle with cheese, and grill until the cheese has melted and is golden brown. Delicious!