December 06, 2016
Dinner, Casseroles, Side Dishes,
Vegetables, Scandinavian, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Turnips, Kosher Dairy more
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"My wonderful Mother gave me some cookbooks at Christmas many, many years ago.
At the time, I was not really interested, but a few years later, this recipe was in one of those Christmas cookbooks that I would never separate with.
Who was it that said "Mother knows best"... I quite often think she knew me better than myself.
This is a recipe from one of those wonderful books that our family enjoy over winter... I hope you enjoy it as much as we do.
Note~ It will depend on the sweetness of the swede as to how much of the sugar and nutmeg you use.
The secret is to taste as you go."
Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon.
Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy.
Season to taste with salt, pepper, nutmeg and sugar.
Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with remaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.
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