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Yorkshire Recipes

Buttered Swede with Crispy Bacon
Season of mists and mellow fruitfulness
This creamy, orange fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with your locally produced Sunday roast

Serves 2

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Preperation time 10 minutes
Cooking time 25 minutes

50g/2oz Butter
Small bunch fresh chives
1 small to medium swede
Salt & coarsely ground black pepper
4 rashers of locally produced, smoked, streaky bacon

1. Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20 minutes or until very tender
2. Whilst the swede is cooking, grill the bacon until all the fat is very crisp. Leave to cool a little then chop quite roughly. If using the chives then chop those roughly as well
3. Drain the swede and mash with the butter and pepper until almost smooth. Pour in any bacon fat from the grill pan. Serve straight away with a little of the crispy bacon and chives sprinkled on the top
4. For a simple supper dish serve the buttered swede with a soft poached egg on top

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