Roasted swede with Parmesan

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Good Food

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1. 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.
2. 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.

Did youo 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.

Per serving

155 kcalories, protein 6g, carbohydrate 10g, fat 10 g, saturated fat 4g, fibre 4g, salt 0.34 g

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• weeble cooks

  23 September 2008

  weeble cooks rated and commented on this recipe

  

  Very nice. We had them with steak & a green salad with an olive dressing

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Ingredients

• 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
• 1 tbsp olive oil , plus some for greasing
• 50g parmesan
• 1 tbsp rosemary leaves
• knob of butter
• 2 garlic cloves, peeled

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 35 mins

Source of vitamin C, 1 of 5-a-day

Ingredients

• 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
• 1 tbsp olive oil , plus some for greasing
• 50g parmesan
• 1 tbsp rosemary leaves
• knob of butter
• 2 garlic cloves, peeled

Per serving

155 kcalories, protein 6g, carbohydrate 10g, fat 10 g, saturated fat 4g, fibre 4g, salt 0.34 g

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