Ingredients
25g butter + extra for greasing
1 large onion, skinned and finely diced
1 garlic clove, skinned and crushed
6 rashers of streaky bacon, chopped
125g mushrooms, wiped and sliced
3 level tablespoons plain flour
300ml water + æ of a vegetable stock cube
450g swede, peeled and cut into 5 mm slices
Salt and pepper
Method
- Preheat oven to 190°c 170°c (fan), Gas Mark 5
- Melt the butter in a saucepan, add the onion, garlic and bacon and fry gently for about 5 minutes.
- Add the mushrooms and continue to cook for another few minutes.
- Stir in the flour and cook for 1 minute then take off the heat and gradually stir in the water.
- Bring to the boil and simmer until thickened. Crumble in the stock cube. Taste and add salt and pepper if needed.
- Grease an ovenproof dish (about 1.1 litre in capacity) and then layer the swede with the bacon and mushroom sauce.
- Cover with foil and bake for about an hour or until the swede slices are tender.
- Serve with crusty bread and/or a green salad.
Recipe design by Gaye Whitwam from Sticky Mitts Kitchen