Ad

Nutrition: Per serving

  • kcal468
  • fat25g
  • saturates7g
  • carbs36g
  • sugars12g
  • fibre14g
  • protein19g
  • salt1.9g
Ad

Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.

  • step 2

    Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.

RECIPE TIPS
HOW TO MAKE IT VEGAN

Swap the chorizo for chunks of butternut squash or tempeh.

Recipe from Good Food magazine, January 2020

Ad

Comments, questions and tips (10)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.20 ratings

Tama81

Substituted swede with a parsnip as I had one in fridge and added Chipotle chilli flakes when I mixed in the bulghur. Delicious!

Tama81

Also used rainbow carrots instead of normal carrots.

dave6376 avatar

dave6376

Great recipe but five minutes prep is ridiculously optimistic. Best to allow at least three times that.

5ctvpxknx4eSOnayu6

Had no swede but used celeriac, my wife was very happy.

Mariska Karagiannakis

This recipe was delish. I added some butternut and crumbled feta and it was amazing!!!!

julieandclive@gmail.com

Really tasty think I would par boil the swede as takes longer to cook Used purple carrots which looked good

Ad
Ad
Ad