Monday, March 08, 2010
Creamy Swede & Pearl Barley (Rutabaga/Yellow turnip)
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
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