Crispy neeps 'n' tatties cake

Name: Crispy neeps 'n' tatties cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 large swede, peeled and cut into chunks; 4 baking potatoes, peeled and cut into chunks; 50 grams butter; 1 serving sunflower oil, for greasing; 8 slices thin slices pancetta

The recipe Crispy neeps 'n' tatties cake can be made in about 1 hour and 20 minutes. This recipe makes 6 servings with 318 calories, 7g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires swede, baking potatoes, butter, and pancetta. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

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.

Ingredients you will need

Potato

Butter

Pepper

Rutabaga

Water

Salt

Equipment you will use

Frying Pan

Heat oven to 220C/200C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Pancetta

Butter

Cooking Oil

Equipment you will use

Frying Pan

Oven

Remove from the oven, turn out onto a board and cut into wedges.

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

1large

swede, peeled and cut into chunks 4

baking potatoes, peeled and cut into chunks 50grams

butter 1serving

sunflower oil, for greasing 8slices

thin slices pancetta

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.