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Roasted swedes and potatoes
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Roasted seasonal veggies with a Scottish twist.
Ingredients:
  • 2 medium swedes, peeled, cut into 5cm pieces
  • 4 large brushed potatoes, peeled, quartered
  • 36.40 gm olive oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4 garlic cloves, unpeeled
  • Flat-leaf parsley leaves, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat the oven to 220C. In a large saucepan, cover the swede and potato with cold water. Boil over high heat for 6-8 minutes until slightly tender. Drain in a large sieve and gently toss to roughen the edges.
  • In a hot roasting pan, add oil, swede, and potato. Sprinkle with cumin and fennel seeds, season generously, and cook for 5 mins until golden brown. Then add garlic cloves.
  • Roast in the oven, turning occasionally, until golden brown and crisp, about 30 minutes. Transfer to a serving dish and sprinkle with parsley and lemon zest.

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