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

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

Accompaniments: Stuffed aubergine in curry and coconut dal; Olive oil flatbreads with three-garlic butter

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.

  • jenburkholder on March 03, 2024

    Good. We don’t eat a lot of rutabaga, but this was a different and enjoyable take. The refreshing salad and creamy sauce were essential counterpoints. Would repeat.

  • 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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