Roasted Swede with Parmesan

1 large swede (approx 750g/1lb 10oz), peeled and cut into chips

  • 1 tbsp olive oil, plus some for greasing
  • 50g parmesan (or vegetarian alternative), grated
  • 1 tbsp rosemary leaves
  • knob of butter
  • 2 garlic cloves, peeled


Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the Parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.

Sprinkle over the remaining Parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.

Recipe from Good Food magazine, April 2008