Roasted swede with Parmesan
A good accompaniment to fish and also haggis. Make extra as these will be gobbled up in no time
- Prep: 15 mins
Cook: 35 mins
- Serves 4
- Easy
Ingredients
- 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
- 1 tbsp olive oil, plus some for greasing
- 50g parmesan (or vegetarian alternative), grated
- 1 tbsp rosemary leaves
- knob of butter
- 2 garlic cloves, peeled
Great with...
Steak and a simple green salad,
roast haddock with steamed broccoli,
or alongside haggis
Did you know?
Swede, a root vegetable, originated as a cross
between the cabbage and turnip. You can also eat
the green leaves; look for them at farmers’ markets.
Method
-
Heat oven to 220C/fan 200C/gas 7. Tip the
swede, olive oil, 40g of the Parmesan and
the rosemary leaves into a shallow roasting
tin. Season and toss well, arranging in one
layer.
-
Sprinkle over the remaining Parmesan,
dot with butter, then add the garlic cloves.
Roast for 30-35 mins, turning halfway
through cooking, until crisp and golden.
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