Spiced swede, tahini yogurt, pickled sultanas and almond-coriander oil
The poor swede is an incredibly underrated vegetable in my opinion – often confused with the turnip it is round in shape with a green-purpleish skin and a slightly anemic yellow centre. Once cooked however, this develops into a glorious yolky yellow and the taste is similar to squash or sweet potato - sweet, soft with notes of caramel and utterly delicious. I like it roasted but it does make for a good mash too.
This recipe calls for a kick of chilli and I find the coolness of yogurt works very well. The coriander-almond oil is similar to a pesto but rougher and looser in texture. Coriander is fantastic with the spices but if you aren’t a fan basil or parsley will do. Recently I’ve been in a pickle frenzy, pickling anything and everything. The pickled sultanas aren’t essential to the dish but they are a rather lovely addition and take not time at all with no waiting time. The recipe makes more sultanas than you need but you can keep the extras stored in a jar for a couple of weeks to throw into salads etc. I find them especially delicious in pulse dishes or stew type things (ratatouille , vegetarian chilli ) or with smokey fish such as mackerel. If you can’t find swede butternut squash or sweet potato will work too but I urge you to try swede and give the poor guy a chance.
|Serves 2 (or 4 as a side)|
Ingredients
for the pickled sultanas
150g sultanas (I like a mix of regular and golden)
2 bay leaves
2 star Anais
1 tsp whole cloves
2 cardamom pods (slightly crushed)
250ml cider vinegar
50ml water
For the swede
1 swede
1tsp ground cumin
½ tsp cayenne pepper
olive oil
for the tahini yogurt
150g yogurt
25g tahini
sea salt
for the almond-coriander oil
20g almonds
handful coriander, chopped (about 2 tbsps)
6 tbsp cold pressed olive oil
zest ½ lemon
1 tbsp lemon juice
method
Begin by placing your sultanas, bay leaves, star Anais, cloves, cardamom pods, vinegar and water into a small saucepan. Bring just to the boil and reduce to a simmer. Simmer for about 10 minutes until the liquid has reduced slightly.
Switch off the heat and cover the saucepan with a lid for 10 minutes allowing the sultanas to plump up. Remove the lid and transfer to a clean bowl or sterilised jar.
Preheat your oven to 200 degrees.
Peel and chop your swede into roughly 1cm cubes and transfer onto a tray. Sprinkle over your cumin and cayenne pepper, season and toss with olive oil until everything is coated. Cook for 45 mins until your swede is cooked and has slightly browned.
Place your almonds onto a separate dry baking tray and bake in the oven for 8-10 minute until they begin to smell nutty. Watch to make sure they don’t burn. Remove and allow to cool.
Either finely chop or process your coriander in a food processor until well broken down. (Use the stems and the leaves). Transfer to a small bowl.
Repeat with your almonds and transfer them to the bowl with the coriander.
Add your olive oil, lemon zest and juice and stir to combine. Season to taste.
In a separate small bowl whisk together the yogurt and tahini using a fork until smooth.
Transfer your cooked swede to a serving plate or individual plates spoon over a few tablespoons of your sultanas followed by the yogurt and almond-coriander oil. Finish with some sea salt flakes and serve. This is delicious both hot or cold.
