Roasted herby swedes with a terragon & honey mustard dressing, baby potato salad and prosciutto wrapped pork tenderloin

Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin

I used to think Autumn and Winter were boring food months but ever since I started focussing more on eating seasonal foods I’ve discovered so many ingredients that I never used before in my cooking because they are vegetables you rarely hear or see about. One of those forgotten vegetables for me were swedes. Now mind you, in some Irish shops they are called turnips (even though they technically aren’t) and it’s a cross between cabbage and turnips and are generally sweeter than turnips. So if you find yourself standing in a store that has turnips and swedes, go for the swedes, which is yellow on the inside and not as white on the outside compared to what other countries call turnips.

Unlike turnips, swedes hasn’t been around as long as it was only first mentioned in the 1620s in Scandinavia and has since spread to Ireland, the UK, France and so on. They were even used in Ireland during the celebrations of Samhain (Halloween) where they were carved out and used as candle lanterns, similar to pumpkins now. Later on, during both World Wars, they were eaten with boiled water when people had nothing else left to eat, which might be one of the reasons it became less popular later on by that generation.

Even though they aren’t very popular in Belgium and the Netherlands anymore, they aren’t hard to find here in Ireland or the UK. You can use them in a variety of recipes as well, whether it’s in a stew where they soak up the flavour and give it a hearty flavour but you can also use them in soups or even have them raw in salads.

Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin
Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin

Serves: 4 people
Ingredients
For the pork and turnips

  • 1 large turnip
  • 3 shallots
  • 1 tbsp fresh thyme
  • 2 tbsp fresh rosemary
  • 2 tbsp fresh parsley
  • 1 tbsp sea salt
  • 2 pork tenderloins/fillets
  • 400g prosciutto

For the potato salad

  • 1kg baby potatoes
  • 2 handfuls of fresh parsley
  • 2 tablespoons of mayonnaise

For the dressing

  • 1 shallot
  • 3 tbsp lemon juice
  • 4 tbsp honey
  • 2 tbsp tarragon
  • 1 tbsp dijon mustard
  • sea salt and pepper
  • 150ml olive oil
  • 1/2 tablespoon rosemary
  • 1/2 tablespoon of thyme

Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin

Preparation

There’s quite a lot involved in this recipe as we’re making three plates. First we’re going to wash the swedes/turnip and slice it up in wedges. Place on an oven tray, drizzle olive oil on top and season with pepper, sea salt, thyme, rosemary and parsley. Slice up 3 shallots and add them to the tray, mix it all well and set aside.

Next up is our pork tenderloin. Remove any excess fat you see, sprinkle pepper and salt on top but don’t go crazy on the salt though as prosciutto is salty too. Wrap the prosciutto around it and tie it up with some cooking string. Drizzle a bit of olive oil in a roasting dish and place the pork in it.

Place both pork and turnips in the oven at 200° for 40-45 minutes.

Meanwhile we can make our dressing and potato salad! Boil the potatoes with the skin on for 30 minutes. Slice in half, cut up some fresh parsley and add the mayo. You can add more mayonnaise if you want to, but I didn’t want to add too much as I also had my dressing to serve with the potatoes and turnips.

For the dressing we’re going to slice up the shallot, toss them into a beaker, add the mustard, honey, lemon juice and herbs on top. Whip out a whisker and slowly add the olive oil until you have a nice dressing that’s not too runny or too thick. Set aside.

Once the pork is done, slice it up in nice little rounds and serve with all the other lovely ingredients!

 

Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin

Roasted herby turnips with a terragon & honey mustard dressing and prosciutto wrapped pork tenderloin

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10 Comments

  • Reply
    Cassandra
    October 26, 2017 at 10:28 am

    This looks really delicious and sounds easy to make. 👌🏻👌🏻

  • Reply
    Julia - Juulsblogt
    October 26, 2017 at 11:02 am

    on my cooking to do list! Looks yummie

  • Reply
    MamaMinke
    October 26, 2017 at 11:50 am

    This looks delicious!

  • Reply
    Susan
    October 26, 2017 at 12:13 pm

    Looks INCREDIBLY good! Nice pictures. Feel like cookin’ now! Maybe an idea for tonight. Let’s do some grocery shopping 🙂

  • Reply
    Stephanie
    October 26, 2017 at 9:29 pm

    Looks delicious! Not something I would normally prepare, but I’d love to try this one!

  • Reply
    nicole orriens
    October 27, 2017 at 8:08 am

    Everything looks beautiful and delicious. I would love to just tuck in!

  • Reply
    Stephanie
    October 27, 2017 at 8:32 am

    That looks delicious! Not something I would normally prepare, but I’d love to try it!

  • Reply
    Merel
    October 27, 2017 at 9:48 am

    Water loopt me echt in de mond bij het zien van al die mooie foto’s! Wow. Ziet er heerlijk uit en echt winters.

  • Reply
    Eke
    October 27, 2017 at 10:41 am

    Ziet er echt heerlijk uit! Begin meteen trek te krijgen, haha

  • Reply
    Madelon
    October 27, 2017 at 8:04 pm

    It looks very good! Nice pictures on the article!

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