My heart used to sink when I arrived home from school to find Dad had left a swede in the back porch. Dinner was going to be my least favourite meal — cold meat and mashed swede! Years later, I have no such issue and enjoy the slightly sweet and
a little bit tangy vegetable, which back then I thought was only for the ewe hoggets to eat to get them through a harsh winter. This time of the year, swedes are sweet and not too big, which is a good thing for this recipe. Delicious served with roasted lean lamb and a steamed green vegetable.
I use an electric wok with fitted lid to make this dish and it works a treat, if you have one. Try not to increase the quantity in one cook - this quantity cooks evenly.