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Tuesday, 13 June 2017

Sweet and sour swede (rutabaga) with bacon

The sweet flavours of swede (rutabaga) and honey offset the smoky, crispy bacon, garlic and thyme. The addition of red wine vinegar provides a sour twist and really gives this recipe a unique mix of flavours.

Doesn't it look a lovely colour in the pan - it may be served as a side dish or on its own for a reasonably priced and healthy dinner - as always dear reader, the choice is yours.

Serves Four
3 smoked bacon rashers
1 tbsp. extra-virgin olive oil
1 swede (rutabaga), peeled and cut into 3cm (1 1/4in) pieces
1 tbsp. roughly chopped fresh thyme
2 whole garlic cloves, peeled
3 tbsp. red wine vinegar
1 tbsp. honey

1. Cook the bacon in a non-stick frying pan over a medium-high heat, until crisp and golden. Drain the bacon on kitchen paper, reserving 1 tsp of bacon fat, then roughly chop.
2. Return the pan to a medium heat, add the reserved bacon fat and the olive oil, along with the swede (rutabaga), thyme and garlic; season well. Cook for 15-20 minutes, stirring frequently, until the swede is softened and golden.
3. Add the vinegar, honey and reserved bacon. Cook for a further 5-10 minutes, until the liquid is absorbed. Serve immediately.

Each serving:
Carbohydrate 12.5g Protein 2.9g Fibre 0.3g Fat 4.7g
From an original Tesco real food recipe here

What is thyme?
A modest-looking shrub with long thin sprigs of sprouting leaves. The sprigs and leaves can be used fresh, ground or dried. Just a teaspoon adds a pungent earthy flavour – but it’s not too overpowering, so it’s great for layering with other seasoning. Thyme is an aromatic herb, which means it’s used as much for its fragrant scent as its taste.

Where is thyme from?
Part of the mint family, thyme grows in Southern Europe and the Mediterranean. The ancient Greeks loved it for its fragrant aroma and used it as incense.

How do I use thyme?
If it’s fresh thyme, you can use just the leaves, whole sprigs or chop it up. Dried thyme can be used during cooking so the flavour has time to infuse – think pasta sauces, soups and even baking – or sprinkled on top of dishes to give an instant flavour boost. Generally, 1 tsp dried thyme is equal to 1 tbsp. (3 tsp) snipped fresh thyme.

What can I make with thyme?
It’s great for meat marinades and cracking in veggie tray-bakes. Feeling more adventurous? Use it to liven up grilled fish, homemade pizza, creamy risottos or even cocktails. Plus, it pairs amazingly with lemon and goes great with other Mediterranean herbs like oregano, parsley and rosemary.

How long does thyme keep for?
Fresh thyme lasts for up to a couple of weeks in the fridge, while the dried stuff lasts for two to three years when stored in a cool, dark cupboard. Make sure you keep the lid tightly closed when you’re not using it.

Details about thyme also featured

All the best Jan


Valerie-Jael said...

This looks sooooooooooooooo good, thanks for another wonderful recipe idea. Hugs, Valerie

Tom said...

...rutabaga is something that I was never had.

Poppy said...

This recipe looks and sounds delicious, Jan. Don't think I've ever tried rutabaga. Now, thyme, I grew up with, being Greek. We actually grow it in our herb garden, along with bay leaf, oregano and sage, all scrumptious, savoury herbs.

Thanks for sharing and have a lovely Tuesday!

eileeninmd said...

Hello, it does look delicious. I have never tried rutabaga, not sure if I would like it?
I like thyme and most herbs and spices. Happy Tuesday, enjoy your day!

only slightly confused said...

If it has bacon in it or on it I'm there.

sage said...

another good looking dish!

William Kendall said...

That does sound good.

Mary Kirkland said...

Hmm, I've never had rutabaga but this sounds good.

happyone said...

I love meals like this. Looks delicious.

Blogoratti said...

It looks delicious, stomach grumbling deliciousness. Greetings!

Jemma@athomewithjemma said...

What a clever and awesome way to incorporate Rutabaga into the diet! I am all about being creative with vegetables so this is definitely a recipe that interests me!
Have a wonderful week,

Linda said...

I love both Rutabaga and bacon, Jan! Thank you so much for sharing this!

Beatrice Euphemie said...

Oh, this looks so good, Jan! I will try this soon! I can almost smell it cooking! xx Karen

Lisa Isabella Russo said...

Thanks for the information on thyme, I may try to use it at some point.

Conniecrafter said...

You know I have never tried rutabaga, but it does look good :)

Snowbird said...

What a colourful dish, I could make that with veggie

Magic Love Crow said...

Looks Amazing! Thanks Jan!