Delia

Roasted Swede with Parmesan

This is another version of a parsnip recipe from my Christmas book. It has been said that even children will eat swede when it tastes this good. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk


Serves 4-6

This recipe is from Delia Smith's Winter Collection


Roasted Swede with Parmesan
Ingredients
 11/2 lb (700 g) swede, peeled and cut into large chip-like wedges approximately 2 inches (5 cm) long
 4 oz (110 g) plain flour
 11/2 oz (40 g) Parmesan (Parmigiano Reggiano), freshly grated (see intro)
 groundnut oil
 a knob of butter
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 6, 400°F (200°C).
Equipment
You will also need a large solid baking tray 14 x 10 inches (35 x 25.5 cm).

Method

Begin by combining the flour, Parmesan and a seasoning of salt and pepper in a mixing bowl. Now pop the swede into a saucepan, cover with boiling water, add some salt, bring back to boiling point then cover and simmer for 3 minutes.

Meanwhile have a kitchen tray ready, then drain the swede and while it is still steaming drop the wedges, using kitchen tongs, a few at a time, into the bowl to coat them with the flour and cheese. Do this quickly as the coating will only stick if they're still steamy.

Then lay them out on the tray to cool, and refrigerate until you are ready to cook. For this you need to place the baking tray in the oven while it's pre-heating, putting enough oil on the tray to cover the base and adding a knob of butter for flavour.

Then when the oven is up to heat remove the baking tray, place it over direct heat turned to low and arrange the prepared swede wedges on it side by side.

Baste the tops with the hot fat then transfer them to the oven, using an oven glove, to bake for 20 minutes. After that, turn them over, remove any excess fat from the tin and continue to bake them for a further 15-20 minutes or until they're crisp and golden.

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