We’ve paired up with some of our foodie friends to bring you ideas to avoid wasting those Christmas leftovers. This recipe from Riverford is a good use for any leftover mashed swede but worth making in its own right.
This is a festive staple in Finland, a bit of a culinary curio, the odd merging of savoury and sweet. For a gluten free version replace the breadcrumbs with ground almonds if you like, but I’d pull back a little on the sweetness in this case for fear of the whole thing becoming too pudding-like. Delicious served with salty baked ham and dark, wilted, bitter greens or, dare I say it, sprouts.
Serves 4 as a side, prep 10 mins, cook in 50 mins.
800g mashed swede
150g double cream
60g stale white breadcrumbs
½ tsp freshly ground nutmeg
½ tsp ground ginger
1 tbsp molasses/black treacle
How to prepare it
Preheat your oven to 160˚C/140˚C fan/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 mashed swede, season with salt and tip the mix into a medium sized oven dish.
Melt the butter in a small pan. Add the remaining breadcrumbs and stir to evenly coat them.
Scatter the buttery crumbs evenly across the swede and bake in the oven for 50-60 mins until the top is golden.
The Riverford box scheme began when Guy Watson started delivering vegetables locally to 30 friends in Devon. They now deliver around 47,000 boxes a week to homes around the UK from our regional farms.
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