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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of