I forget what I was looking for at the time, but on my internet wanderings I came across a site that proclaimed "the younger generation don't eat swede."
The younger generation don't eat swede. Oh no, it's all respect shootings and N Dubz, isn't it? They're too busy with their shag bands and their shoplifting for swede. It's political correctness gone mad.
Who knows where this particular piece of folk wisdom sprang from - I'm pretty sure that there isn't a blanket diktat that those without a pension aren't down with root vegetables - but it did make me feel a defensive rush of feeling towards the humble swede that inspired me to go and cook one as soon as humanly possible.
Here's what happened.
150g of sweet potato, chopped into small dice
150g of butternut squash, chopped into small dice
one small carrot, chopped into small dice
Half a small swede, chopped into small dice
Half a white onion, chopped finely
Grating of nutmeg
Three dessertspoons of olive oil
One dessertspoon of nutritional yeast
One dessertspoon of vegetable broth powder
Zest and juice of half a lemon
Teaspoon of celery salt
One dessertspoon of agave nectar
50mls of grapefruit juice
Handful of cashew nuts and/or pine nuts
Few sprigs of thyme
Three large baking potatoes
One block smoked tofu, Cauldron for example, chopped into small dice
One dessertspoon of mustard
One teaspoon of turmeric
Milk and vegan marge to taste
Salt and pepper to taste
How you do it
Steam the carrot, swede, butternut squash, swede for 5 minutes.
Put the vegetables into a deep Pyrex dish with the onion, then add the nutmeg, oil, yeast, broth powder, lemon zest and oil, salt, agave, grapefruit juice, thyme, nuts and stir. Put to one side.
Chop the potatoes and boil until soft. Drain and add the smoked tofu.
Mash the whole lot and add turmeric, mustard, plus milk and vegan marge to taste. Add salt and pepper, again to taste, and stir.
Spread the mashed spuds over the top and stick it in a hot oven until cooked through and root veg is soft. Say about 30 minutes? Good.