Swede Casserole Food

BEEF & SWEDE CASSEROLE

Steps:

• Heat the oil in a flameproof casserole dish over a medium-high heat. Fry the onions and celery for a few mins until turning brown. Add the beef and brown all over for 3-4 mins. Pour in the wine, if using, and let it reduce by half. Add the stock and toss in the swede, potatoes, thyme and bay leaf. Season and bring to the boil.
• Reduce the heat, cover with a lid and leave for 1 hr. If you want to reduce the liquid a little, remove the lid, turn up the heat and cook for a further 10-15 mins or until the sauce has thickened.
• Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.

FINNISH RUTABAGA (SWEDES) CASSEROLE

Steps:

• Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until rutabagas are soft, about 20 minutes.
• Drain and mash the rutabagas.
• Meanwhile, soak the bread crumbs in the cream.
• To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
• Combine the cream mixture with the mashed rutabagas.
• Butter a 2-1/2 quart casserole dish.
• Turn the rutabagas into the casserole and dot with the butter.
• Bake at 350F for 1 hour or until lightly browned on top.

SWEDE CASSEROLE

Steps:

• Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon.
• Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy.
• Season to taste with salt,pepper,nutmeg and sugar.
• Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with reamaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.

SILLGRATIN ( SWEDISH HERRING CASSEROLE)

Steps:

• TO PREPARE USING SALT HERRING:.
• soak the herring in cold water overnight to remove the salt.
• Rinse and drain.
• Split the herring along the backbone, remove the bones (including the small bones), remove and discard the skin, drain the herring on a paper towel.
• Use whole filets in the casserole or cut the filets into 1 inch pieces.
• THEN TO COMPLETE THE CASSEROLE:.
• Peel the potatoes, then slice them about 1/4" thick.
• Slice the onions about 1/4" thick and sauté them in 2-3 tablespoons of the butter, until they're soft and transparent but not brown.
• Butter a baking dish with the butter used to sauté the onions.
• Alternate rows in the baking dish of raw potato slices, herring, and sautéed onions.
• In a small bowl, beat 3 eggs with a wire whisk.
• Add 2 cups milk or cream and the teaspoon sugar.
• Mix well.
• Pour over the top of the casserole.
• Add white pepper to taste, freshly ground if available.
• Add the dill weed to taste.
• Season with salt to taste.
• Sprinkle the bread crumbs on top and dot with the remaining butter.
• Cover the dish with aluminum foil and bake at 400ºF for 20 minutes.
• Remove the foil and bake for another 20 minutes or until the potatoes are fully cooked.
• VARIATIONS:.
• If you cannot find salt herring you can substitute one of the following instead:
• a.)Herring filets in wine: rinse well in cold water and drain.
• B.)Kippered herring filets in a can: rinse gently by running some cold water into the opened can, draining, and repeating several times. Carefully remove the filets from the can to avoid breaking them any more than necessary. (The smoked flavor of the kippered herring is a great variation in this casserole.).