In season : Swede, Turnip, Rutabaga :
“Turnip Fluff” it read. An intruiging and somewhat unlikely pairing of words. On the prowl for a turnip inspired dish I stumbled this retro delight. When I say turnip I mean the large, yellow-fleshed root also known as Rutabaga. Commonly known as Swede here in Ireland where it was once a winter staple in many households. In recent times it has slipped quietly off the radar. Since I’m among those guilty of giving it the cold shoulder, this winter I’m making a concerted effort to include it at mealtimes. Afterall, it’s widely available during the colder months when fresh, local produce is thin on the ground. It’s nutritious and packs a number of healthy punches. A member of the cabbage family, Rutabaga is high in Vitamin C & potassium and a sulfur-containing antioxidant.
If you’re keen on mash, steamed or boiled turnip mixes well with potato and a knob of butter. Turnip “chips” are also a great way to cook them. Chopped into sticks, covered in oil and roasted in the oven.
But back to my enigmatic.. Turnip Fluff….
Ingredients
1 medium swede peeled and chopped into small chunks
20g butter
1 egg
20g flour – I used spelt
1/2 tsp baking powder
1 tsp unrefined brown sugar
Salt pepper and a pinch of ground nutmeg
I large slice of bread – I used sourdough – whizzed up into breadcrumbs
80g of finely chopped hazelnuts
1tbsp olive oil
- Preheat the oven to 180c. Oil a medium casserole dish
- Steam or boil the turnip til soft and mash well with the butter. Add the egg and mix well.
Combine the flour, baking powder, sugar, salt, pepper Β and nutmeg together and mix into the mash - Spread the mash into the casserole dish
- Mix the breadcrumbs, nuts and olive oil together and sprinkle over the top.
- Pop the lot in the over for 25/30 minutes.
This would serve 4 to 5 as a side dish. We ate it as a main with a green salad and it hit the spot. Thumbs up for turnip fluff!
Looks tasty !!!!
Very comforting on these chilly days π x