Swede or rutabage is overlooked and underused, so I chose it as vegetable of the week for the GFGF group. It is a must in our house to serve it as Swede mash (with salami-style sausage) at least once a year. But swede is more than mash, for example pasta always works like this comforting
Spaghetti with Swede and Bacon
Really delicious. I hope I can convince Donna, Ellen, Kayte, Margaret, Nancy and Peggy to use this vegetable. The taste of rutabaga is a bit like turnip, mildly peppery, earthy, a tiny bit bitter and a tiny bit sweet. The classic combination in Northern Germany is swede, potatoes and/or carrots.
Spaghetti with Swede and Bacon
Yield: 3 servings
Spaghetti with Swede and Bacon is budget-friendly and a twist on the classic carbonara. Seasonal swede, local bacon and plenty of parmesan. This a comforting lunch, the 3rd serving I took to work and enjoyed as lunch at work
Ingredients
- 1 tbsp rapeseed oil,
- 250 grams swede , peeled and chopped into small chunks
- 1 onion , peeled, roughly chopped
- 2 cloves garlic, crushed
- 40 grams parmesan , grated, plus extra to serve
- 300 grams spaghetti
- 120 grams diced bacon, smoked
- 2 thyme sprigs , leaves picked, plus extra to serve
Method
- Heat the oil in a non-stick frying pan over a medium heat, then add the swede, onion and garlic and fry for 5 mins. Cover with a lid and cook for a further 10-15 mins, stirring so it doesn’t stick, until the swede is completely soft. Set aside to cool, then blitz in a food processor or mash with the parmesan and a large pinch of seasoning. Add a splash of water to loosen the sauce.
- Cook the pasta in salted water for 1 min less than pack instructions, reserving a little of the cooking water. Meanwhile, use the frying pan you used for the sauce to fry the pancetta until crisp, around 5 mins. Add the thyme and fry for 1 min, then tip into the sauce.
- Transfer the pasta to the sauce, add the reserved water, and give everything a good toss around the pan, so the pasta is well coated in the sauce. Season, then split between bowls, top with more parmesan and a big grind of black pepper to serve.
total time: 50 minutes
preparation time: 15 minutes
cooking/bakin time: 30 minutes
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This looks great and I will try it! It was fun discovering a new vegetable this week, thank you for picking it. Your recipe looks so delicious and beautifully photographed.
Look also at all the other swede recipes on my blog. Most are hidden ;-)
This was a good choice, Ulrike. I really liked it which surprised me. And I want to try your pasta dish. It looks tasy.
Great choice. I grew up eating rutabaga and have always loved it. I love that you paired it with pasta.
Wieder was gelernt – Steckrübe. Die gibt’s bei uns inzwischen auch ab und zu zu kaufen. Hatte ich sogar mal in einem Gasthaus in der Fränkischen Schweiz; auf fränkisch heißt das Forschen.
Forsch ist hier oben aber ‘was Anderes ;-)