It was cold and it was snowing. The conditions were not the norm at the London Farmers’ Market so I acted out of the norm buying several items I never even glance at twice. One of those was swede. Once I got it home, knowing I had never cooked one…minor detail, I turned to Abel and Cole who know all to well how to cook swede. They have several recipes that sound delicious on the website. I chose the Spiced Roasted Swede and Onion because it sounded like it would go nicely with the Tandoori Leg of Lamb.
The swede was delicious and so easy! The garlic cloves were a nice touch because they roasted and caramelised in their wrappers.
Abel and Cole says it is “Lovely with a Sunday roast. You can blitz up the leftovers with some stock to make soup!” There was none left or I would have tried that.
- 50ml olive oil
- 1 swede, peel and cut into 3cm cubes
- 2 onions, peeled and quartered
- 1/2 tsp mixed spice
- 6 garlic cloves
Preheat oven to 180°C. Heat the olive oil in a roasting tin for 2 minutes. Add the onions, swede, whole garlic cloves and spice,, turning to coat well.
Roast for 1 hour, turning a couple of times, until swede is tender and has browned a bit. Keep an eye on the onions to make sure they don’t cook faster than the swede. Transfer to a serving dish and serve, with a touch of salt, if it takes your fancy.
Note: I used about half of the olive oil and added a touch of water to keep the veg from drying out. For the mixed spiced, I used ground all spice.
Thanks, Abel and Cole!