Swede ‘Steak’ in Peppercorn Sauce
This time of the year you always need comfort food, however everyone is trying to be a little healthier and watch what they are eating. So, I see this as a good compromise. Swede is widely available and so delicious; with the pairing of the peppercorn sauce, it will really steal the show. You can either finish the swede in butter or oil depending on how you feel.
Swede ‘Steak’, Butterbean Mash, Pickled Shallots, Peppercorn Sauce
This January, we've joined forces with Rob Howell, head chef at veg-centric restaurant 'Root' in Bristol, to create a series of seasonal vegetable recipes for the winter months. Here Rob celebrates the humble swede.
time of the year you always need comfort food, however everyone is trying to be
a little healthier and watch what they are eating. So, I see this as a good
compromise. Swede is widely available and so delicious; with the pairing of the
peppercorn sauce, it will really steal the show. You can either finish the swede
in butter or oil depending on how you feel.
1 Large Swede (or 2 little ones!)
100g Butter or 3 tbsp Rapeseed Oil
1 Red Onion
60ml Cider Vinegar
40g Cane Sugar
2 x 400g tin of Butterbeans
2 tbsp Rapeseed Oil
1 small Clove of Garlic
60ml Worcester Sauce
1 tsp Dijon Mustard
Shot of brandy (optional)
For the Butterbean Mash
For the Peppercorn Sauce
Preheat the oven to 200 c.
Start with the swede by wrapping it in tin foil, it may seem excessive but do about three layers. The layers help with the cooking of the swede and it almost steams itself and ends up with a great texture.
Place in the oven and bake for about 90 minutes for a good-sized swede, change cooking times depending on size. Check if its cooked by sticking a skewer in it, you should be able to put one through with some resistance. Remove for oven and leave to cool.
While the swede is in the oven, you can pick pickle your onion. Peel the onion and slice across to get nice rings. Pick apart the onion so you have plenty rings and place in a suitable container, adding a pinch of salt. The salt will draw a little moisture from the onion and help it take on the pickle. Place the vinegar and sugar in a small saucepan with 20ml of water and bring to a boil on a high heat. Remove from the heat and let cool slightly before pouring over the onion. Leave to the side until needed or this can be done in advance and kept in the fridge for up to a week.
For the butterbean mash, drain the beans from the tin and place in a blender with the garlic (depending on the blender, it may be helpful to chop the garlic and mince it before adding) Add the oil and a good pinch of salt and pepper and blend on a high speed until you have a smooth mash like consistency. You may want to add a little water to help get it smooth but not too much as you want to keep the texture of mash potatoes. Check seasoning. Place into a small saucepan and heat when needed.
For the peppercorn sauce, place the Worcester sauce and brandy (if you wish) in a small saucepan on a low heat and slowly reduce until you are almost left with a syrup like liquid, be careful not to burn. At this point, when reduced to almost nothing, add the cream, mustard, pinch of salt and a good grinding of cracked black pepper. Still on a low heat, bring to a simmer and let reduce for 3-5 minutes. Check the seasoning.
Remove the swede from the tin foil. With a knife, remove the skin (taking as little flesh with it) and cut the swede into half then quarters, depending on the size of your swede then cut each quarter into two or three.
In a large frying pan, place on a medium heat either add your butter and heat until it foams or heat oil until warm. Add your swede pieces into the pan and cook on either side for about 5 minutes until they have taken on a lovely golden-brown colour. Season with a little sea salt and pepper. Make sure the sauce and mash are warm before plating. Add a good couple of spoonsful of mash to the plate before placing the Swede pieces on to it, covering with a good helping of sauce and finish by removing the onion rings from the pickle and placing a few on top.
- Sian Ward