Curry-crusted swede steaks from Ottolenghi Flavour / Flavor (page 63) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • rutabagas
  • ground cayenne pepper
  • crème fraîche
  • fenugreek seeds
  • garlic
  • limes
  • mint
  • caster sugar
  • turmeric
  • ruby grapefruits
  • red chillies
  • banana shallots
  • coriander sprigs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • joneshayley on January 11, 2021

    We enjoyed this, particularly the swede. The curry flavours are beautiful and subtle, the sharp grapefruit contrasts beautifully to the curry favoured yoghurt.

  • chezmaryb on October 28, 2020

    Very good recipe. I love the flavor of the marinade. Rutabagas must be giant in the UK because the recipe called for 2 to 3, totaling about 4 lb, but mine were less than half of that weight. So I cut up some sweet potato wedges and roasted those the same way. I actually enjoyed the sweet potato wedges even more, but they were both very good.

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