875. SHREDDED SWEDE with BACON

2 rashers of bacon, chopped
1 small swede, grated
1 tablespoon butter
Olive oil
1/4 cup chopped parsley
1/4 cup water
salt and lots of black pepper for seasoning
pinch of sugar
watercress to serve

Heat olive oil in a pan and fry bacon until nice and crisp. Remove half and set aside. Add butter and the grated swede to the bacon still in the pan. Add 1/4 cup of water, cover tightly and cook over high heat for about 5 minutes or until the swede is tender. Remove lid and cook until liquid has evaporated, adding 1/4 cup of chopped parsley, lots of freshly ground black pepper, salt and sugar to taste. Serve sprinkled with the remaining bacon, a layer of water cress and the whitebait morsels, drizzled with a little lemon mustard sauce.


courtesy of: Television New Zealand