Monday, March 08, 2010

Creamy Swede & Pearl Barley (Rutabaga/Yellow turnip)

Swede & pearl barley / Kaalika-kruubipuder

Here's a humble Estonian dish that makes a great - and unusual - side dish to some grilled meat (especially lamb or mutton, as well as pork, I think). However, I've usually served this as a simple and cheap vegetarian orzotto-style dish. It's a recipe I've adapted from an old Estonian cookbook and everybody has been positively surprised how tasty it is. Barley & Swede doesn't automatically sound as something extra delicious, but if you're looking into incorporating more grains and more (root) vegetables into your diet, then definitely try this.

And let me know what you thought of it :)

Creamy Swede & Pearl Barley
Serves 4

400-450 g swede, peeled and cubed
150 g pearl barley (about 200 ml)
250 ml water (a cup)
400 ml milk
2 Tbsp butter
2-3 tsp honey

Wash the pearl barley, rinse and place into a saucepan with the clean water and some salt. Bring to the boil, reduce heat and simmer for about 20 minutes, until the barley has softened a little.
Meanwhile, peel the swede and cut into nice small cubes. Add to the barley, simmer for a few minutes.
Pour over the hot milk, give everything a thorough stir. Cover with the lid and simmer for another 15-20 minutes, until barley and swede are softened.
Stir in the butter, season with salt and honey.

I copy this from an earlier post on Nami-Nami:
Who would have thought that
a simple root vegetable, Brassica napus var. napobrassica can cause so much confusion? According to wikipedia,

- in Southern England and most Commonwealth countries, it is known as
swede or Swedish turnip
- in Northern England, Ireland and Cornwall, as well as Atlantic Canada it is called turnip
- in Scotland, it's called turnip or
neeps (and yes, it is served with haggis & tatties)
- in the United States, you'll know it as
rutabaga or yellow turnip


Anonymous said...

Selle pudruga võidaks sa iga Eesti Toidu konkurssi. Samas ka vastus igivanale küsimusele.: mis on meie rahvustoit?

Anonymous said...

Pille, I'm not quite sure what a swede is. From the picture, it looks like a rutabaga. Forgive this North American's ignorance, but I think we have a different name for the same vegetable. :)

Anonymous said...

As a North American living in Ireland (land of Swede) I have never ever ever seen Swede under any name, which is too bad its a great veg.

Anonymous said...

super kooslus ja väga maitsev, kahju et väike preili suurt ei hoolinud, aga ta on üldse väga valiv
blogilugeja Katrin

Anonymous said...

Oh yum! I have a new found respect for the rutabaga/Swede! Just made a really really nice creamy soup with Swede, sunchokes and coconut milk. I was surprised how the taste developed.

Susan said...

"According to Wikipedia [...] is called turnip"

Hmm -- my very Irish father-in-law, who'd from Co. Cork, calls them swedes, and it's what I saw them called in Dublin as well.

Regardless of what they're called, the recipe looks intriguing. Thank you for sharing it with the non-Estonian masses!

Nickoval said...

Pilleke, thank you for giving me some reason to buy these ubiquitous kaalikad.

Pille said...

Tiguteek - kes seda teab.

Anon- I added a more detailed 'definition' - there's a lot of confusion about the name :)

Anon. - interesting to hear that. This was pretty easily available in Scotland (needed for neeps & tatties, of course).

Katrin - tore kuulda!

Jennie - great!

Susan - you're welcome. Re: the name - as I said, there's lots of confusion!

Nickoval - you're welcome :)

365 Tage said...

I am really interested in recipes using "poor people's ingredients" like swede, turnip etc. and this looks lovely!

Geogiana Darcy said...

This is wonderful - I recently started experimenting with barley and Swede dishes, and was wondering if you could put both together. I will certainly try this recipe soon! Many thanks and all best from Berlin, Geogiana