Serves: 4 | Preparation Time: 15 min
- 1kg of Swede, cut into 4 cm pieces
- 40g butter
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 3-4 shallots, chopped
- 2 tablespoons cream
- 3-4 tablespoons fresh, white breadcrumbs (optional)
- Rice bran oil, for greasing
Heat the oven to 190°C and lightly grease an ovenproof dish or casserole.
Put the Swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
Mash the cooked Swede with 25g of butter and season. Stir in nutmeg, spring onions and cream.
Put the Swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs if using.
Dot with the remaining butter, season with liberal amounts of ground salt and pepper and bake for 40 minutes, until golden on top. Serve hot with caramelised chutney or a dash of balsamic vinegar.