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Wednesday, 29 May 2019

Sweet and sour swede (rutabaga) with bacon ...a dish with colour and taste !




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.

Ingredients:

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 

Method: 
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
*if you are vegetarian why not substitute with some veggie bacon



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 traybakes. 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.

We bring a variety of articles and recipe ideas to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

26 comments:

Rämmengården said...

Thank you for The recept. Have är nice weekend hugs Nina

Tom said...

...the bacon should make it good.

Anonymous said...

mmmmmmm, that looks and sounds delicious!!!

Elephant's Child said...

Yum. This vegetarian avoids 'vegie meat', but the dish would be tasty enough without it. Thank you.

Valerie-Jael said...

Sounds wonderful, I would enjoy this. Valerie

William Kendall said...

I have never had rutabaga.

My name is Erika. said...

Informative post. I have never tried Swede. This recipe sounds like something I should print out so I can try. It looks delicious. And I didn't know thyme was in the mint family. No wonder why mine has grown all over the place. Erika

Miss Val's Creations said...

I need to play with thyme more. It is such a great herb.

Anonymous said...

That looks so colourful.

Tina

likeschocolate said...

This recipe looks so delicious, I am going to have to try it! thanks for sharing! Have a wonderful week!

sage said...

I wish I had this recipe about two months ago when I still had rutabaga from the garden!

www.thepulpitandthepen.com

Christine said...

This looks delicious, I use a lot of thyme but never knew it was from the mint family.

Bleubeard and Elizabeth said...

Although I'm a vegetarian, you know what they say "everything's better with bacon!"

Chatty Crone said...

I have never ever eaten rutabaga!!!!!!!!!!!!

Laurel Wood said...

I've never tasted rutabaga but this recipe sounds good and is so pleasing to the eye!

Francisco Manuel Carrajola Oliveira said...

Hummmm deve de ser delicioso.
Um abraço e continuação de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Jo said...

Yum, I absolutely love swede. This dish looks so tasty.

Karen said...

Grandma often served rutabaga. I loved it!

Sami said...

Don't think I have heard of rutabaga or swede, will have to investigate where to find that vegetable, but it looks delicious. Thanks Jan

PerthDailyPhoto said...

Sounds delicious Jan. My husband isn't too keen on swede but this could maybe change his mind 😉

carol l mckenna said...

Looks delicious ~ even though I have never had rutabagas ~

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Louca por porcelana said...

It looks great!

Angie said...

Jan - I looked at the pizza recipe, but the rutabaga one really caught my eye - I gravitate toward root vegetables, always have! Thanks for the inspiration!

Phil Slade said...

That's a very interesting and somewhat different recipe. You keep us on our toes with your unique suggestions. We tend to have a list of "tried and trusted" that we don't vary much but we need to be more adventurous.

mamasmercantile said...

We eat swede a lot but never have I come across a recipe like that, looks and sounds delicious.

angryparsnip said...

Now this sounds so good and except for the honey I can eat it !
Yea Me ! very happy.
parsnip