It's not the most exciting vegetable to turn up in the veggie box, swede (or rutabaga, for my American friends). It's yellow, slightly watery in flavour, and generally lumpish. It makes a decent-enough addition to a stew, helping to bulk it out, or can be made into a reasonable mash, with a generous dose of cream and butter, but apart from that? It's just swede.
Until now.
Last night, I opted for my fail-safe method of treating anything bland (e.g., tofu, fish, potatoes) and boiled some slices till tender, coated them in egg and spiced breadcrumbs and then deep-fried them till crispy. Served alongside some coconut rice and leftover Asian-inspired coleslaw, it was SWEDE!!! Wonderful, wonderful swede!
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