Crispy swede roasties

Name: Crispy swede roasties
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 swedes (about 1.4kg), peeled and cut into very large chunks chunks (as for roast potatoes); 1 tbsp fine sea salt; 2 tbsp Vegetable oil; 60 g salted butter; 2 clove/s garlic, peeled; 25 g pack flat leaf parsley, leaves picked; 1 orange, (scrubbed) zest; 100 g sourdough bread, crusts removed, cut into chunks

We never really ate swede until we moved to the UK. Here, we cook it in the same way as our Sunday roast potatoes; the breadcrumb crust creates extra texture and flavour.

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VegetarianHealthySource of fibre1 of your 5 a day

Serves6
CourseSide
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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2 swedes (about 1.4kg), peeled and cut into very large chunks chunks (as for roast potatoes)
1 tbsp fine sea salt
2 tbsp Vegetable oil
60g salted butter
2 clove/s garlic, peeled
½ x 25g pack flat leaf parsley, leaves picked
1 orange, (scrubbed) zest
100g sourdough bread, crusts removed, cut into chunks

Preheat the oven to 230ºC, gas mark 8. Put the swede chunks and salt in a large pan and cover with cold water. Bring to the boil and cook for 10 minutes, until just tender.
Drain the swede well and steam dry in the colander for 1-2 minutes. Add the oil and butter to a large roasting tin and put in the oven for 1 minute to melt the butter. Remove from the oven and carefully tip the swede chunks into the tin. Mix around a little to coat the chunks with the melted butter, then roast for 25 minutes. Flip the chunks of swede to coat them in the butter again, then return to the oven for another 15 minutes
Meanwhile, in a food processor, whizz the remaining ingredients together to form a rough green crumb. Scatter all over the roasties and mix again so some crumbs stick to the swede and others absorb the butter in the roasting tin. Return to the oven for a final 10 minutes until the breadcrumbs are crisp and golden brown.

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