Swede Recipes

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Bashed Neeps and Carrots

Swede Soup

English Pot Roast

Bashed Neeps and Carrots

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The neeps in question is what we in the South call swede. The combination of finely chopped swede and carrots with a little butter and coarsely ground pepper is colourful and very good.

12 oz (350 g) swede, cut into 1ﾽ inch (4 cm) chunks
12 oz (350 g) carrots, cut into 1ﾽ inch (4 cm) chunks
1 level teaspoon butter
salt and freshly milled black pepper

Place the swede and carrots in a saucepan with some salt and enough boiling water just to cover the vegetables. Bring it up to the boil and simmer gently for about 15 minutes or until the vegetables are tender but not mushy.

Drain them in a colander, then either delegate someone (men are more patient with these things) to chop and chop with a sharp knife until the vegetables are minutely chopped – or else pop them in a food processor and use the pulse button with caution.

Transfer the vegetables to a warmed serving dish, chop in the butter and some freshly milled pepper, then serve.

This recipe is taken from Delia Smith’s Christmas.

Swede Soup

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1 tsp vegetable oil
½ onion, peeled and diced
½ swede, peeled and diced
2 garlic cloves, peeled and chopped
200g/7oz tinned tomatoes
290ml/½ pint chicken stock
85-110g/3-4oz spinach leaves
salt and freshly ground black pepper

Heat the oil in a saucepan and sauté the onion for 1-2 minutes, to soften. Add the swede and garlic and sauté for a further 4-5 minutes, to soften.
Pour in the tomatoes and add the stock. Bring to the boil then reduce the heat and simmer gently for 10-12 minutes, or until the swede is tender. Stir in the spinach leaves and seasoning and heat for 1-2 minutes.
Transfer the soup to serving bowls, or if preferred, blend the soup in a blender until smooth before serving.

English Pot Roast

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The root vegetables in this seem to absorb the meat flavour, which makes them extra good.

Serves 4-6

2 lb (1 kg) rolled brisket of beef
4 small whole onions, peeled
4 smallish carrots, peeled
4 sticks celery, cut in three
ﾽ large swede, peeled and cut into chunks
4 oz (110 g) beef dripping
4 oz (110 g) dark-gilled mushrooms
½ pint (275 ml) hot stock (or hot water enriched with ½ teaspoon Worcestershire sauce and 2 teaspoons mushroom ketchup)
a sprig of thyme
1 bay leaf
1 tablespoon flour
1 tablespoon butter
salt and freshly milled black pepper

Pre-heat the oven to gas mark 1, 275°F (140°C).

You will also need a heavy cooking pot.

 First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too.

Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours.

When ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard.

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.