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Swedes, also known as kohlrabi in Europe (and rutabagas in the U.S. - ed.), are a root vegetable which is well suited in stews and soups, as well as pureed or served as a side dish. It’s a bit different, but good. Try it. -- EclecticCooking.com

Ingredients:

1 lb Swedes, peeled
3 oz bacon (90 g)
Olive oil
2-3 cloves garlic
3 sprigs thyme
Lemon juice
Honey
Salt and freshly ground black pepper

Directions:

Cut the Swedes in small cubes and cut the bacon in thin strips, across the grain. Fry the bacon, remove, pour off the bacon grease, add a little olive oil and braise the Swedes (add a little water if necessary), minced garlic, and thyme for about 20 minutes over medium heat.

The vegetables should be soft, but not mushy. Season the vegetables with a little lemon, honey, salt and pepper, add the bacon and stir through before serving. Good with beef or pork.

(Serves 4-6)

Braised Swedes Natural. To import, drag image to your MacGourmet recipe box.

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