Pawaru-Grahmata

№ 17VI. nodaļa

Kāļi

Swede three ways: braised, fried or stuffed

  • Serves 4–6
  • about 45 minutes braised or fried, 1¾ hours stuffed
  • Melnraksts · vēl nav izmēģināts

1796Kahli.

Modernizētslpp. 249–250 · PDF 263–264
4 porcijas

The book says to cut the stuffed swedes into 4 pieces; it gives no other amounts.

Method

9 soļi

Braised or fried

  1. Cut away the hard peel thickly and wash the swede. Cut it into quarters (our addition, so it cooks faster) and boil in salted water for 15–20 minutes, until just tender.
  2. Drain and cut into slices 5 mm thick.
  3. To braise: lay the slices in a wide pan with the butter, broth, mace and breadcrumbs, cover and cook gently for 10 minutes, until the liquid has thickened.
  4. To fry: fry the slices in the butter over medium heat for 3–4 minutes a side, until golden brown.

Stuffed

  1. Peel the swedes, cut them in half through the middle and hollow out each half with a melon baller or sharp spoon, leaving walls about 1.5 cm thick. Boil the scooped-out flesh for 10 minutes, drain, chop finely and mix 3–4 tbsp of it into the stuffing.
  2. Fill the halves, press each pair together and tie with string both ways.
  3. Simmer in the salted water or broth, covered, for 50–60 minutes, until a skewer goes easily into the swede and the stuffing in the centre reaches 75 °C.
  4. For the egg sauce: whisk the yolks with 250 ml of the hot cooking liquid in a small pan and stir over low heat until it thickens slightly; don't let it boil. Stir in the butter and lemon juice.
  5. Lift out the swedes, cut the string, cut each into 4 wedges, arrange in a warm dish and pour the sauce over.

Notes

What the book says vs. what we added

the method is the book's: the hard peel cut off, the swede washed and boiled in water, then cut into thin slices and braised with butter, meat broth, mace and crumbled bread, or fried golden brown in butter. To stuff, the peeled swedes are cut through the middle, both halves hollowed, filled "as taught for cabbage" (06-008), tied together, boiled in salted water or meat broth, quartered and served with a cream or egg sauce. The quartering before boiling, the amounts, times and our egg sauce are ours.

Swede (rutabaga, Swedish turnip; Latvian kāļi) is a winter staple, best from October to March. Turnips (see 06-019) or kohlrabi can be cooked the same ways, with shorter times.

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