Roasted Swede & Chimichurri

Name: Roasted Swede & Chimichurri
Yield: Makes 2 portions
Cuisine: Swedish
Ingredients: 2 tablespoons olive oil; 600–800 g (1 lb 5 oz–1 lb 12 oz) swede, cut into moons; 1 handful of watercress; 1 handful of baby spinach; 30 g (1 oz) coriander (cilantro), chopped; 2 garlic cloves; 1 shallot, finely diced; ½ red chilli; salt and freshly cracked black pepper; 30 g (1 oz) parsley, chopped; juice of 1 lime; 60 ml (2 fl oz/¼ cup) olive oil; steamed quinoa or sourdough toast, to serve (optional)

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Swede is so underestimated and under used. I remember having it a lot as a kid, especially as a mash. This recipe is a lovely traybake with lots of extra zing!

Ingredients

600–800 g (1 lb 5 oz–1 lb 12

Europe
Sweden
Side dish
Nordic
Vegan

Method

Preheat the oven to 210°C (410°F/Gas 7). Prepare the swede by peeling it, cutting it in half and slicing into half moons, around 1 cm (½ in) thick. Line a baking (cookie) sheet with baking parchment and arrange the swede on the sheet, then drizzle with olive oil and sprinkle with salt