Depending on which part of the world you come from, this unassuming vegetable can be known to you as swede, rutabaga, Swedish turnip or neep.
Did you know that swede is a hybrid of cabbage and turnip that originated naturally in Northern Europe? Now it is a common ingredient in many cuisines, often a staple in soups and stews.
This recipe will allow you to enjoy swedes in a new way: these fritters are soft and moist on the inside with a lightly caramelized crust on the outside. They are balancing to both vata and pitta due to their predominantly sweet taste. A great option for the augmenting element of your balance bowl :)
Serves: 4 (makes 12 fritters)
Preparation time: 30 minutes
Augmenting
You'll need
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3 cups chopped swede
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1 cup boiling water
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2 tsp mineral salt
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2 tbsp ghee
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¼ tsp cardamom powder
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pinch clove powder
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½ cup fresh dill
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2 cups spelt flour (or use spelt and rye flour combination in 2:1 ratio)
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1 tsp lightly ground fennel seeds, optional
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1 tsp lightly ground coriander seeds, optional
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3 tbsp ghee for cooking
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a squeeze of lime juice
Here's how
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Heat the oil and add the salt, cardamom and clove. Simmer briefly until the aroma comes up.
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Stir in the swede and the water. Cover and cook until the swede is soft (about 15 minutes).
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Add the chopped dill and mash the swede.
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Stir in the flour until a thick droopy batter is formed.
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Cook in batches on each side, adding drops of ghee as needed, until slightly golden brown ( about 4 minutes on each side).
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Optionally, sprinkle a few fennel and coriander seeds before spooning the batter into the pan and on top of each fritter, pressing them in gently.
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Serve with a few drops of lime juice.
Tips
It is best not to make each fritter too thick (not more than the tip of your pinky finger) to avoid a doughy center. Simply place the dollop of batter into the pan and spread it with the back of a spoon to the desired size and thickness.
Try this recipe using different spices: brown mustard seeds, cinnamon and turmeric are a fun combination.
Serve these fritters with Creamy Broccoli Spread.
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