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1 good-sized swede
1pt stock, vegetable or chicken
Prepare the Ingredients
1. Peel the swede, cut in half lengthways, and then in half again, then slice it so that you end up with small pieces no thicker than your little finger, rather like sauté potatoes.
2. Melt the butter in a shallow pan set over a moderate heat and add the swede. Do not stir; leave the pieces to colour before turning them. When they are golden-brown around the edges, pour in the stock and bring to the boil.
3. Once it is boiling, turn the heat down to a simmer and leave for 15-20 minutes until the swede is deep orange-gold and tender enough to squash with a fork. The liquid will have reduced to a buttery juice. Season and serve.