- 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 1 tbsp olive oil, plus some for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g Parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tbsp rosemary leaves
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 garlic cloves, peeled
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
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.
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.