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Swede and leek farls recipe

2 ratings

These healthy, low-cost flatbreads are a tasty twist on potato farls and make a great base for brunch, lunch or a filling snack. See method

Serves 4
7 mins to prepare and 28 mins to cook
289 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

500g swede, peeled and cut into 2cm pieces
15g salted butter
1 small leek, halved lengthways and chopped
1 tsp baking powder
150g plain flour, plus extra for dusting
30ml vegetable oil
wilted baby spinach, to serve (optional)
poached eggs, to serve (optional)
hollandaise, to serve (optional)

1 of your 5-a-day and low in salt

Each serving contains

Energy
1210kj
289kcal 14%
Fat
12g 17%
Saturates
3g 13%
Sugars
8g 9%
Salt
0.5g 9%

of the reference intake
Carbohydrate 37.7g Protein 5.5g Fibre 5.8g

Method

Put the swede in a microwave-safe bowl with 2 tbsp water, cover and microwave on high for 10 mins or until very tender*. Alternatively, steam in a steamer for 20-25 mins. Leave to dry for 5 mins, then tip into a dry saucepan and mash well. Heat over a low heat for 10 mins, stirring occasionally, to help remove some of the liquid. Season and set aside.
Meanwhile, melt the butter in a frying pan over a medium heat and fry the leek for 3-4 mins until softened. Add to the mashed swede with the baking powder and half the flour; mix gently. Add the remaining flour to create a slightly sticky dough. Turn out onto a well-floured surface, cut in half and shape each half into a disc about 1cm thick. Cut each disc into quarters.
Heat half the oil in a frying pan over a medium heat and cook the farls in batches for 3-4 mins each side until golden. Transfer to a plate and repeat with the remaining oil and farls. Serve with spinach, poached eggs and hollandaise, if you like.

*Timings correct for a 950W microwave

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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