Joined in 2023 
82 
63 About this deal
While the soup is simmering, make the soy seeds. Put the sunflower seeds, oil, ginger and chilli in a small saucepan on a medium high heat. When they start to sizzle, turn down the heat to medium and fry gently for five minutes, until the ginger and seeds turn golden. Tip out into a small ramekin or bowl and stir in the soy.
Red Lentils (Optional) - It's up to you whether you add them or not but in my opinion they work so well in this soup. Well, she was really pretty and very persuasive. Being sort of shaken and weak, I agreed, but repeated, "I'm sure my wife won't like this." For a deeply aromatic approach to swede we recommend this roasted root veg recipe by Yotam Ottolenghi from his book Plenty More. Once you’ve got some fresh curry leaves and lime leaves, it’s dead simple. We’re a bit early for spring onions, so use a few chunks of regular onions if you need to – but pop them into the dish a little sooner than the last 10 mins of roasting. My wife said to me: "If you won the lottery, would you still love me?" I said: "Of course I would. I'd miss you, but I'd still love you. Add chopped onion, celery and garlic and sautéuntil they're starting to soften (approx. 5 minutes) stirring often to prevent veggies from colouring too much and garlic from burning.Coconut Milk - To add creaminess and extra luxurious feel to the soup. Feel free to use your favourite plant based cream alternative here instead. Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70ml oil and a quarter-teaspoon of salt in a small bowl. Lime Juice (Optional) - Great to add if you like that bit of acidity against creamy soup. I don't always add it myself, depending on how I feel. 🔪 How to make Carrot and Swede Soup
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Already a customer?
Melt the butter in a small pan. Add the swede and ground anise. Keep turning and beating the swede with a wooden spoon or spatula until it is warmed through. Remove from the heat. Beat in the creme fraiche. Season with a little salt and white pepper to taste. These would make a great starter as part of an Indian or international menu and are perfect for lunch or impressing dinner party guests. They can be shallow fried, then placed in a low oven for up to 30 minutes until you’re ready to serve them. If you don’t eat onions, omit them – I added them mainly for colour.
Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about two minutes, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about two minutes, until deeply red, then transfer to the kitchen paper alongside the sage. Mrs X was unimpressed that I was being so meticulous. She said: “I really don’t know where you find the time.” Don't be silly!" she said with a smile. "Stay for a while. She won't know anything. By the way, where is she?"Heat the oven to 220C (200C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180C (160C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds. Drain the slow cooked onions of any liquid and oil. Fold into the choux pastry along with the mashed swede. Cover the mix with cling film and refrigerate, for a few hours ideally.
Set the oven to 160C/325F/gas mark 3. Whisk the egg into the double cream with the nutmeg, ginger, molasses and half the breadcrumbs. Beat the cream mix into the swede, season with salt and tip the mix into an oven dish (about 20 x 25cm). This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top a shepherd’s or cottage pie with a mixture of mashed swede and potato (and celeriac, if you have some). This recipe has been having a bit of an identity crisis. Is it a bhaji? The spicing and tangle of onions would suggest so. A fritter? The consistency and drop-scone quality could qualify it. I settled on beignet, as it is a crude kind of choux pastry that is formed from the boiling liquid, butter and eggs. No doubt there is an element of menu manipulation about the title, beignet does have a fancy feel to it. For a more homely version of these beignets you can lose the spices in favour of a little chopped rosemary and finely chopped crispy bacon, and dip in aioli or salad cream instead. These beignets would also work with potato, celeriac, parsnip and even beetroot in place of the swede. When the lentils are ready, fish out the bay, cloves and thyme. Stir through the vinegar. Season. Ladle the lentils into serving bowls. Dollop an island of swede puree in the middle and top with aillade. The Scandi staple : Lanttulaatikko Supermarket giant Sainsbury’s has released a clever advert to support the Lionesses. And England fans are all saying they are solving the riddle.
More Soups, Starters & Light Meals
Swede mash. Inevitably root vegetables always call for a mash. You can mash swede on its own with butter and nutmeg or you can combine it with other root veg like sweet or white potatoes, beetroot, parsnips or celeriac. Steaming swedes for mash works better than boiling as swede is a bit watery when cooked. Adding fresh herbs, spices or spring onions will make your mash even more delicious and interesting.
Great Deal 
New Comment