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Baked Swede with Slow-Cooked Onions
- Serves
6
as a side - Difficulty
Easy
Both the swede and onions are sweet enough to counter a fatty meat dish without the pudding sweetness of parsnips so we often serve it in place of potatoes with beef, lamb or duck. Any leftovers can be cooled, pressed and fried in slices the next day (see ‘variation’).
Ingredients
6 170 g 2
Method
In a frying pan set over a low-medium heat, slowly fry the onions in the butter, stirring occasionally, until very soft and tender, about 15 minutes.
Mix the swede with the onions in a big bowl and season well with salt and black pepper.
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