Now we’re not going to cook my friend Jens from Stockholm, but one of the forgotten root vegetables that tastes absolutely wonderful. The Swede or Rutabaga is a cross between a cabbage and a turnip, but for this recipe I’m going to cross it with Sauerkraut, or Choucroute as the French call it.
|Peel four or five swedes and then pass them all through a food processor to slice them into thin strips. The swedes will cook gently with a chunk of belly bacon.|
|Once shredded, place the swedes on a pot and add just enough water to come to about 1/3 of the depth of the shredded swedes.|
|Add the chunk of bacon and simmer slowly for about an hour or until the water has evaporated and the swedes are cooked. Once cooked, remove the bacon and salt to taste. Don’t salt before cooking as the bacon adds a certain amount of salt.|
|In a separate pot, simmer a piece of salted pork for about an hour to serve with the dish. Five minutes before you are ready to serve, add some vienna sausages into water to heat.|
|Now plate it all up. Swedes on the bottom, topped with the sliced pork and bacon and vienna sausages.|
|Dijon mustard makes an ideal condiment to serve with this dish along with a full bodied red wine. Bon apétite!|