Thursday, 4 July 2013

Swede (turnip) Bake

Up here in Scotland we call them neeps or turnips, but I know the English call them swede and Americans call it rutabaga! No matter what you call it, it's a tasty vegetable, and a great replacement for potatoes in a lot of dishes. This dish is lovely with a roast dinner or maybe some sausages. I think this has more flavour than potatoes, and make it quite often to go alongside roast chicken. I didn't add cheese to mine, but you can sprinkle some on top if you fancy it.

Serves 4

Butter to grease
1 swede, peeled and sliced in 0.5 cm thick slices
2 garlic cloves, crushed
200 ml double cream
Cheese to top (optional)

Grease an oven proof dish with butter. Preheat oven to 200c.
Place a layer of swede slices in the bottom of the dish. Add a little garlic on top. Layer more swede on top, with more garlic. repeat until you have filled the dish or have used all the swede. Pour the cream over the whole dish. Add cheese on top if you are using. Pop in the oven for around 30/35 minutes. A knife should go through all the layers of swede easily.

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