Crispy neeps 'n' tatties cake
Serves 6 as a side dish
Easy
Prep:
Cook:
This Scottish take on a rösti goes well with game, duck breast or roast chicken
Skip to ingredients
Showing items 1 to 3 of 6
- 1 large swedepeeled and cut into chunks
- 4 baking potatoespeeled and cut into chunks
- 50g butter
- sunflower oilfor greasing
- 8 thin slices pancetta
Nutrition: per serving
- kcal267
- fat14g
- saturates6g
- carbs31g
- sugars8g
- fibre5g
- protein6g
- salt0.75glow
Method
step 1
Boil the swede and potatoes in salted water for about 20 mins until completely tender, then drain well. Return to the pan under a very low heat for a few mins to dry out. Off the heat, bash the veg into a chunky mash with half the butter, a touch of salt and lots of pepper.
step 2
Heat oven to 220C/200C fan/gas 7. Grease an ovenproof frying pan with a splash of oil and line the pan with the pancetta so it meets in the middle (like the stripes on the Union Flag). Press the veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining butter, then bake for about 40 mins until crisp and golden. Remove from the oven, turn out onto a board and cut into wedges.
