Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Braised Swede (Rutabaga) and Leek 1 cup chicken-style stock one 550 g (19 1/2 oz) swede (rutabaga), peeled, cut into thin wedges 1 leek, trimmed, halved, washed, chopped 4 teaspoons chopped fresh flat-leaf parsley leaves 1 Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced. 2. Bring stock to the boil in a saucepan over high heat. 3. Arrange swede and leek in a single layer in a 5.5 cm (2 " ) deep, 15 cm (6 " ) x 25 cm (10 " ) baking dish. Add stock. Cover. 4. Bake for 30 minutes. Remove cover. Bake for 30 minutes or until swede is tender. 5. Season with pepper. Top with parsley. Serve Serves 4. Quote Link to comment Share on other sites More sharing options...
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