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….
1 medium swede peeled and chopped into small chunks
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 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!