Salt-baked Swede Recipe
Black winter truffles, slow-roasted cabbage, pearl potatoes, preserved plums, savoury béarnaise
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Ingredients
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Vegetables
Truffles
Sauce
Salt Crust
Method
Preparing the Swede
- 1
Bake the Swede
Preheat your oven to 200°C (390°F). Clean the swede and wrap it in a mixture of coarse sea salt and egg whites to form a crust. Place it on a baking tray and bake for about 1 hour, or until tender.
Roasting the Cabbage
- 2
Slow-roast the Cabbage
While the swede is baking, cut the cabbage into wedges. Drizzle with olive oil, season with salt and pepper, and roast in the oven for 30-40 minutes until caramelized and tender.
Cooking the Pearl Potatoes
- 3
Making the Béarnaise Sauce
- 4
Prepare the Béarnaise
In a bowl, whisk together egg yolks, Dijon mustard, and white wine vinegar. Place over a double boiler, whisking constantly until thick. Gradually add melted butter while whisking until emulsified. Stir in chopped tarragon, and season with salt and pepper.
Serving
- 5
Plate the Dish
Remove the swede from the oven, crack the salt crust, and serve the swede with roasted cabbage, boiled pearl potatoes, preserved plums, and drizzle with the savoury béarnaise sauce. Shave black winter truffles on top before serving.