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?