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Roasted swede with parmesan

Roasted swede with parmesan

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Rating: 4 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make these chips as the perfect accompaniment to fish and also haggis. You might want to make extra, as these will be gobbled up in no time

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal155
fat10g
saturates4g
carbs10g
sugars9g
fibre4g
protein6g
low insalt0.34g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2008

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Overall rating

Rating: 4 out of 5.24 ratings

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