Tuesday, March 14, 2006

Swede and Cabbage

P.was surprised at the tastefulness of this combination!

Peel and dice a small swede. Blanch in boiling water for two minutes. Drain for 20 minutes to dry.
Heat some nutty oil in a wok and stirfry the swede until brown and caramilized. Add a small shredded (Savoy) cabbage. Keep stirring until the swede is soft and the cabbage still al dente.
Serve with toasted nuts (wal- or pine) and a generous amount of strong (=old) Gouda or Cheddar cheese.
I served it with millet, which was a bit dry, so a drizzle of nutty oil or butter will set that right.

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