Swedelicious creamy layered swede
400ml double cream
150ml semi-skimmed milk
2 garlic cloves thinly sliced
1.5kg swede quartered and thinly sliced
Butter to grease the dish
175g crumbly goat’s cheese
30g Parmesan for grating on the top
Preheat your oven at 190C/Fan 175C/gas 5
Heat the cream milk and garlic in a small pan over a low heat until almost boiling, remove from the heat and allow the flavours to infuse for 15 mins while you prep the rest.
Quarter and thinly slice the swede, blanch in boiling water for 4-5 minutes until almost tender, drain in a colander make sure all the water is removed.
Butter your dish then layer the swede in the bottom dot this with ½ of the goat’s cheese and season this layer, repeat this and layer up 3 times with the last one being the goat’s cheese. Pour the cream mixture over the top of the swede and goat’s cheese, any small bits of garlic push between layers of swede on the top so it doesn’t all sit on the top.
Grate the parmesan on the top and bake for 30-35 minutes until the swede is cooked and the dish is bubbling and golden