I may have mentioned this before, but much to the surprise of anybody that knows me, I used to be a fussy one. Just like a lot of the children I teach now, most vegetables were a 'no go area' to me. Can you remember ever hiding your cabbage under the mashed potato and pretending that you weren't hungry? That was me.
The one vegetable that was like an arch enemy in my little world of battles with vegetables was the swede. Boiled within an inch of its life and pulverised by school cooks with blunt instruments, the smell wafted into the school dining hall straight into my nostrils and made me gag each time. Mixed with the sulphurous smell of over-boiled cabbage, things got worse.
These days I've grown to love the humble swede, just as I have with all of the vegetables I used to loathe. Mashed with plenty of good butter, perhaps with a touch of nutmeg, I can't work out why I kicked up such a fuss about it when I was young.
But the swede still remains an unfashionable food in this modern world of trendy food fads. So here is a swede makeover that brings it into the 21st Century. Punchy rosemary and a dousing of Parmesan cheese and baked to caramelised glory, it gives you a delicious side vegetable or perhaps a wedge to dip into a sweet chilli sauce or a little sour cream and chives. Hail the humble swede!
Swede, Rosemary and Parmesan Wedges
1 swede, peeled and cut into wedges
3 tbsp rapeseed or olive oil
2 sprigs of rosemary, finely chopped
2 tbsp Parmesan cheese, grated
Salt and pepper
1 – Pre-heat the oven to 200C, GM6.
2 – In a baking tray, toss the swede wedges with the olive oil, rosemary, Parmesan cheese and a little salt and pepper.
3 – Place onto a high shelf in the oven and bake for 25-30 minutes until golden brown.
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