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Baby Swede with Bacon And Soured Cream Topping

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  • 1 pk Baby swedes
  • 4 Rashers smoked streaky bacon
  • 1 142 ml; (5fl oz) carton soured cream
  • 1 tb Finely sliced fresh chives
  • 1/2 ts Finely grated lime zest
  • Freshly ground black pepper


Cook the baby swedes following preferred method of cooking as given on the packaging
Meanwhile, cook the bacon rashers under a preheated hot grill until crisp on both sides. Allow to cool.
Finely dice the bacon and stir into the soured cream with the remaining ingredients. Cover and refrigerate until required.
When the baby swedes are cooked, slice down the middle and fill with the soured cream and bacon mixture. Eat with the flesh of the swede discarding the skin
Converted by MC_Buster.
NOTES : An alternative to jacket potatoes, whole cooked swedes are delicious topped with smoked bacon and soured cream.
Converted by MM_Buster v2.0l.