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
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|You will also need a large solid baking tray 14 x 10 inches (35 x 25.5 cm).|
This recipe is from Delia Smith's Winter Collection
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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