A Scandinavian way of serving a tasty but often neglected vegetable, Lanttulaa-tikka (lahn-too-laa-teck-ke) is swedes with eggs and cream. Serve it as an accompaniment to roast pork, or double the quantities for a tasty lunch dish.

1 oz. plus

1 teaspoon butter medium-sized swedes , peeled and chopped

1 teaspoon salt

1| pints ham or beef stock

4 medium-sized potatoes, peeled and quartered

2 tablespoons double cream

2 tablespoons dried breadcrumbs -4 teaspoon grated nutmeg

½ teaspoon black pepper

2 eggs, lightly beaten

Preheat the oven to moderate 350 F (Gas Mark 4, 180’C). With the teaspoon of butter, lightly grease a medium-sized casserole.

Place the swedes in a large saucepan with the salt and the stock. Place the pan over high heat. When the liquid boils, reduce the heat to low, cover the pan and simmer for 5 minutes. Add the potatoes and continue simmering for 10 to 15 minutes or until the vegetables are tender when pierced with the point of a knife. Drain the vegetables and return them to the pan. With a potato masher mash the vegetables to a puree. Set aside.

In a small bowl, cream half the remaining butter using a fork. Add the cream, breadcrumbs, nutmeg, pepper and eggs and beat until the ingredients are well blended. Add the cream and breadcrumb mixture to the pureed vegetables and beat well.

Spoon the mixture into the casserole.

Dot the remaining butter over the top and place the casserole in the centre of the oven. Bake for 1 hour until the top is golden brown. Serve immediately.

Lapin aux Poireaux

This simple-to-make and economical dish makes an ideal family lunch or dinner.

Serve Lapin aux Poireaux (lah-pan oh pwar-oh) with creamed potatoes and a light, chilled white wine such as an Alsatian


2 oz. butter

1×4 lb. rabbit, cleaned and cut into serving pieces

1 large onion, thinly sliced and pushed out into rings li lb. leeks, washed, trimmeel and cut into

2- inch lengths

10 fl. oz. chicken stock

½ teaspoon grated nutmeg

1 teaspoon salt

1 teaspoon black pepper

5 fl. oz. single cream

1 teaspoon cornflour dissolveel in 1 tablespoon chicken stock

1 tablespoon chopped fresh parsley

In a medium-sized flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the rabbit pieces and cook, turning them occasionally with tongs, for 8 to 10 minutes, or until they are lightly and evenly browned.

With tongs or a slotted spoon, remove the rabbit pieces from the pan and set them aside.

Add the onion and leeks to the pan and cook, stirring occasionally, for 5 minutes. Stir in the chicken stock, nutmeg, salt and pepper and bring the liquid to the boil.

Return the rabbit pieces to the pan. Reduce the heat to low, cover the cas-serole and simmer for 1 to 1:| hours, or until the rabbit pieces are tender when pierced with the point of a sharp knife.

With tongs or a slotted spoon, remove the rabbit pieces and the vegetables from the pan and arrange them on a warmed serving dish. Keep warm while you finish the sauce.

Pour the pan liquid into a small sauce-pan. Place the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and add the cream, a little at a time, stirring constantly. Then stir in the cornflour mixture. Cook the sauce, stirring constantly, for 3 minutes, or until it is hot but not boiling and has thickened.

Remove the pan from the heat and pour the sauce over the rabbit pieces. Sprinkle over the chopped parsley and serve at once.

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