Swede Season Again

The finished product (flatbread in background)

Yes, it is once again the season of strange root veg. More specifically, swede. If any further proof were needed of this, I am writing this on the Jacobin Day of the swede. I must admit to sighing a little when the swede popped up in last week’s veg box – partly  a marker of time passing, and partly because I thought we’d be in a much better position than it feels like we are right now.

More than that later: first, practical considerations, eg, what am I going to do with this bloody vegetable this time? Last year’s approaches were not entirely successful, so time for a change of tack. It’s time for Ottolenghi, and curried swede steaks (from Flavour, last year’s Ottolenghi).

First, make a curry paste (recipe refers to it as a marinade, but as it doesn’t need to sit in it before cooking I don’t think it qualifies): oil, garlic (lots) and spices (mostly fenugreek seed). Blend until you have a thick, smooth paste.

Next slice your swede. Easier said than done, of course: this is also the season of things which are difficult to cut (see also squashes/pumpkins, in particular). Particularly when the instructions say to cut the swede in rounds horizontally. There was a small ‘debate’ (read: argument) between me and the husband, who had volunteered to do the chopping (I don’t think he’s entirely comfortable with me wielding a large knife…), before the swedes were sliced (By me. The way I wanted them.).

Next comes the messy part. Put a tablespoon or two of your curry paste to one side, then smear (it’s a thick paste so that’s definitely the right word) over your swede slices, then put them on a lined baking tray, cover them with foil, and put them in the oven for an hour and twenty minutes. Yes, this is a rather long time, but it did at least give me time to clear up the mess caused by the previous stage.

Also during this time, you can make a salad to go with your swede steaks – I sacrificed a pink grapefruit (intended for Confined Cocktailing purposes) to make a version of the salad suggested in the book, although mine featured pea shoots rather than coriander, based on what I had that needed using up. Also, mix your retained curry paste with crème fraiche to serve alongside.

After the cooking time is finally over, take the foil off your swede, and whack them under the grill to char a little. Then serve. The good news is that the curry paste is fabulous, and would be good on lots of things. The problem is the swede: although the curry paste does a good job, it’s still a bit, well, swede-y.

I wouldn’t rule out trying it again, if I’m confronted by another veg box swede, which is likely, given that the season has only just begun. With cases rising as they are, it feels like this season is going to be a long one. I know that we are in a better position than last year (vaccines, yay!) but with cases rising as they are it feels like we’re back to making hard decisions – it would be nice to go out and do more, but is it worth it? We’ve now been dithering about whether to go to a local wine tasting event for several weeks, and are no closer to a decision. I can’t see things getting any better before Christmas; they’re more likely to get worse. And that’s before I start thinking about Christmas itself.

On that cheerful note…