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We are in full blown sleep regression (?) here, with Miss C waking every 2 hours over the last few nights. A result of the two teeth that have sprouted perhaps?
All I know is that I am one sleepy lady at the moment. A sleepy lady who is crazy busy at work too.
Ahh when it rains it pours eh?
At least there have been some tasty meals to look forward to at the end of the day. Including this one, inspired by the carrots and couple swedes that arrived in our Aussie Farmers Direct vegetable box a little while ago.
(Swedes are also known as rutabagas I think….)
Initially I was going to roast them, but decided to do something a little different. And with the help of ginger, GF soy sauce and some sesame oil…
We soon had ourselves an Asian-style carrot and swede salad.
Warmed in a pan, with a cup of frozen peas for some green.
And our salad was done.
For protein, we ‘breaded’ some thin chicken schnitzels with polenta (using this technique but without the parsley and lemon zest).
And what a meal it made!
I really enjoyed the crunch of the salad, which had soaked up the lovely ginger / sesame / soy flavours.
While the schnitzel itself was also a nice GF take on an old classic.
What about you? How do you like to cook swedes?
I'm a bit obsessed with swedes/turnips/rutabegas or whatever they are!
ReplyDeleteI've made chips, had them boiled and mashed and now you have given me another idea.
That's fantastic! I usually eat swedes roasted, or microwaved if I'm running late. Turnip I like raw though :)
ReplyDeleteThank you, I have always wondered what a rutabaga is! Didn't realise it was just Dad's old favourite swede.
ReplyDeletelooks simple and so yummy! What an awesome way to prepare them :)
ReplyDeletexo Emilie @ Hungry Delights
Swedes are known as turnips in scotland - I love them in stews and soups with other root beg - they are very good in a barley soup (and sylvia was keeping me awake in the small hours of the morning asking when it was morning and the by the time we needed to get up she was sound asleep - kids just don't understand the need for sleep)
ReplyDeleteI grew up on swedes, along with cabbage they're my dads favourite veggies. It must be his Irish roots showing! Lovely looking dinner indeed :)
ReplyDeleteI still don't know how you're doing it with being tired, working, cooking and blogging! Plus, cooking delicious meals like this!
ReplyDeleteAlso try it with braised spinach sakad it's really lovely!
ReplyDelete*salad that's what I meant
DeleteSo how do you make this spinach salad?
DeleteYou simply put your spinach in boiling water untill it softens a bit and is still green. Then you take it out and add olive oil, lemon, salt a touch of pepper and garlic. With the garlic just chop it up and add as much as you want (also depends on how much spinach you have).
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