Baby Swede With Bacon And Soured Cream Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 2 | Servings | ||
INGREDIENTS
| 1 | Baby swedes | |
| 4 | Rashers smoked streaky bacon | |
| 1 | 142 ml, 5fl oz carton | |
| soured cream | ||
| 1 | T | Finely sliced fresh chives |
| 1/2 | t | Finely grated lime zest |
| Freshly ground black pepper |
INSTRUCTIONS
Cook the baby swedes following preferred method of cooking as given on the packaging Meanwhile, cook the bacon rashers under a preheated hot grill until crisp on both sides. Allow to cool. Finely dice the bacon and stir into the soured cream with the remaining ingredients. Cover and refrigerate until required. When the baby swedes are cooked, slice down the middle and fill with the soured cream and bacon mixture. Eat with the flesh of the swede discarding the skin Converted by MC_Buster. NOTES : An alternative to jacket potatoes, whole cooked swedes are delicious topped with smoked bacon and soured cream. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g