700gm plain flour
250gm fine sea salt
4 egg whites (120gm)
300 gm cold water
2 medium swede (rutabaga or yellow turnip)
Scrub and dry the swede.
In a large bowl combine the flour, salt and egg whites.
Gradually add the water, working the dough with your hands until its soft and pliable.
Divide the dough into two pieces and on a well floured surface roll each piece out into a rough circle about 4mm thick.
Place a swede into the centre of each piece.
Using your hands form the dough around the swede, trimming off any excess and pressing and smoothing the joins together, using a little water if necessary, to seal the dough around the swede.
Each swede should be completely encased in dough, with no joins, gaps or holes.
Place the encrusted swedes on a lined baking sheet and bake at 180C for 2 to 3 hours.
They are ready when the swede is soft all the way through (test with the point of a sharp knife).
Remove from the oven and carefully break open the crust. Either scoop out the swede with a spoon or remove whole from the crust and slice.
The Gardener’s Cottage originally created the salt baked turnip to accompany their mallard and wild mushroom recipe, which was sourced on Kingston Farm – the home of ArdMoor!