You’d be forgiven for thinking the humble, unglamorous swede is only good for mashing with carrots, or as part of the Scottish Burn’s night staple neeps and tatties. Today, we’re taking the swede and popping it centre stage with these super simple pan roast swede steaks.
We’re serving up our swede steaks with a straightforward, yet tasty, butter bean puree, and a vegan version of my Everything Steak Sauce, we’ll get onto that shortly. The whole thing is absolutely lovely, and warming and seasonal, don’t you just love seasonal cooking?
Before we go on I should mention that the inspiration for this recipe is from a post I saw on Instagram by Root Bristol. The guys there are a vegetable focussed, small-plate restaurant and their entire Instagram feed is big food goals, so be sure to check them out if you’re in the area, or give them a follow if you’re in the market for some gorgeous, seasonal inspiration.
Swede (or rutabaga if you’re reading in the US) is properly in season in the UK from August through to November, though with proper storing by producers can be available all the way through until April/ May. I’ve recently written a whole post on recipes from around the internet for this super versatile vegetable, including a fiery swede & chipotle soup.
The swede is a root vegetable, that belongs to the same family as the cabbage, broccoli and brussel sprout. It’s actually a cross between a cabbage and a turnip. They are rich in nutritional value, containing Vitamin A and C, as well as minerals such as potassium, calcium and magnesium, according to Diabetes UK.
How to cook a swede steak
First up you want to peel the swede (or rutabaga). Swede’s are a bit of a pain in the butt to peel. They’re just an awkward shape, you know? I find a Y-peeler is the best man to tackle the job. Be sure to peel off any miscoloured bits.
Once you’ve tackled the hard exterior, grab a sharp knife and carefully slice the across the swede and cut into 1 inch thick “steaks”. In a large frying pan, melt 50 grams of salted butter over high heat, if you’re making this recipe vegan, then coconut oil is going to be the best choice over salted butter. Add the swede steaks to the pan and fry for 7 – 8 minutes per side, undisturbed. We’re looking for the rutabaga to catch on the pan a bit and, it might look burnt, but it will have a smokey, sweet, caramelised flavour, and that’s what we want here.
Transfer the swede steaks to a baking tray, sprinkle with salt and roast at 180 Celcius for 25 – 30 minutes, until the roast swede is nice and tender on the inside but crispy on the outside.
The sauce for Roasted Rutabaga.
I’m actually chuffed that my Everything Steak Sauce worked so well with these “steaks”. I made a few tweaks to the recipe, to make it vegan, and tone down some of the flavours that were intended to go with a slab of beef.
You can use vegan butter here, instead of dairy. You want to switch out the beef stock for vegetable stock, only add one tablespoon of capers, omit the fish sauce entirely and half the amount of celery salt. Everything else can stay the same – it really does go down a treat with the roasted swede flavour, and the gorgeous butter bean puree.
Can you roast swede whole?
I haven’t tried the dish this way, but I’d imagine you could invert the process. Simply peel the swede, top and tale to get rid of ends, pop the root vegetable on a baking tray, rub with oil and season with salt and pepper. I’d suggest you’d probably need to cook for somewhere in the region of 45 minutes to an hour, or until the vegetable is tender at 180 Celcius. After the rutabaga is cooked, slice it widthways into one-inch steaks, and pan-fry for 3 – 4 minutes per side, or until golden brown. As I say, I haven’t tried it this way, but that would be my thinking – if you’ve tried this, let me know in the comments below.
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HI THERE – it’s been a little while since I posted here, hey? If you’re a regular around here then you’ll have noticed that I’ve gone and given the place a big old redesign! It took longer than I would have liked, and because of the way I was carrying out the process it meant any new recipes I put live after I started the process would’ve been a pain to bring across, but we’re here now.
I’m particularly happy with the swanky new recipe index, which allows you to filter by all sorts of factors, so hopefully, if you’ve found your way here you’ll be able to go and see what else I have to offer with ease.
I’ve also given the recipe plugin a overhaul, so you can easily scale up recipes, as well as share recipes with your pals. I’d really appreciate you giving this recipe an honest rating if you’ve made it, I love hearing from you all.
Enjoy your super seasonal Swede Steaks, and I’ll see you back here for more seasonal fayre real soon!
- 1 large swede
- 50 g salted butter
Butter Bean Puree
- 2 tins butter beans
- ½ large onion
- 3 cloves of garlic
- 2 Bay leaves
- 1 star anise
- 1 vegetable stock cube
- 60 ml olive oil
- 150 ml hot water
- Peel the swede, and carefully slice into 4 one inch "steaks"
- Melt butter in a frying pan over medium heat, add the steaks and cook for 8 – 10 minutes each side. Don't be tempted to move them.
- Pre-heat the oven to 180 Celcius.
- Place swede steaks onto a baking tray, sprinkle with salt and roast for 25 – 30 minutes until tender.
Butter Bean Puree
- Add olive oil to a high sided frying pan, over medium heat. Add the star anise.
- Finely chop the onion, and add to the pan and cook for 7 – 8 minutes until the onion is transulcent.
- Add finely chopped garlic and bay leaves and cook for a further 2 – 3 minutes, until fragrant.
- Add 150ml of boiling water, followed by the stock cube (or pot). Cover and simmer for 10 minutes.
- Add the drained butter beans, stir, cover and cook for 5 minutes until the beans are hot.
- Remove the star anise and bay leaves, then transfer to a blender and puree until smooth.
- Add a swoosh of the butter bean puree to a plate, top with Swede steak. Serve with my Everything Steak Sauce and a side of seasonal vegetables.