Mashed swede
Swede naturally gives a lumpier consistency, so use a ricer for a finer results.
Recipe by:
Paula Deen
60
15
4
Easy
- About 250g streak o' lean (fatback pork with meat left on), cut into chunks
- Salt and freshly ground black pepper
- 1 swede
- Pinch sugar
- 30g butter
1) Wash and cut streak-o'-lean to your liking. Alternatively, you can use ham hocks, smoked wings or even cut up bacon.
2) Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes (the water will cook out, so it might be necessary to add more during cooking).
3) Peel swede and cut into 1cm slices, then cut into cubes. Add swede to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes.
4) When done, remove some water from the pot. Mash, add butter and season, to taste.
Serve immediately.
2) Place in a pot with enough water to cook the meat; add pinch of salt to water. Allow to come to a boil, about 15 minutes (the water will cook out, so it might be necessary to add more during cooking).
3) Peel swede and cut into 1cm slices, then cut into cubes. Add swede to the meat. Add sugar, salt and pepper. Cover pot and cook until tender, about 45 minutes.
4) When done, remove some water from the pot. Mash, add butter and season, to taste.
Serve immediately.
