Roasted swede with parmesan.


  • 1 large swede, (peeled and cut into chip shapes)
  • 1 tbsp olive oil
  • 50g grated parmesan
  • 2 peeled cloves of garlic
  • 1 tsp rosemary leaves
  • knob of butter


Heat oven to 220C. Tip the swede, olive oil, rosemary leaves and 40g of the parmesan into a shallow roasting tin. Season with salt and pepper and toss well, making sure the swede is well-coated with the oil and parmesan. The swede should be well-spaced out on the baking tray and only one layer thick. Sprinkle the remaining parmesan over and dot with butter. Roast for 40-45 minutes, turning over half way through cooking, till crisp and golden.

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