Eat in Season January

The cool season of swedes

Swedes are a hardy cool-season and they belong to the same family as turnips and cabbages.

Swedes have a sweet flavour texture and are very versatile. Swedes are available in winter and taste better after a good frost. Swedes can be boiled, mashed, stir fried, roasted, puréed, steamed, baked, glazed or pickled. They are perfect to add to soups, stews or braises.

source: www.vegetables.co.nz

Try at home recipe

Roasted swede wedges & parmesan

Ingredients

(Serve 2 people)

  • 1 large swede, peeled and cut into wedges
  • 1 tbsp olive oil
  • 50g parmesan (or vegan alternative), grated
  • 1 tbsp freshly chopped rosemary
  • Knob of Irish butter
  • 2 garlic cloves, peeled

Method

  1. Heat oven to 220C. 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 and butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
  3. Enjoy these as a great snack with a spicy dip or make a perfect side with crispy chicken