Beetroot and Turnips

Baked, swede with thyme and parmesan
1. 

800g swede, peeled
1 clove gorlic
50g butter, plus plenty for greasing the dish
few sprigs lemon thyme, leaves stripped
200ml chicken or veg stock
75g parmesan, grated
2 tbsp dry white breadcrumbs

Heat the oven to l60C. Butter an ovenproof dish or 6-8 individual dishes.

Slice the swede very finely using a mandoline or food processor slicing blade. Crush the garlic and mix it with the butter and thyme leaves. Layer the swede in the dish or dishes with blobs of herb butter and plenty of salt and pepper. Add the stock, cover with foil and bake for one and a half hours (or 50 minutes if you're using individual dishes). Check the swede is very tender with a knife. Turn the oven up to 220C. Mix the parmesan with the breadcrumbs ond sprinkle over the top of the swede. Cook, uncovered, for l0 minutes or until browned.

• 10
• 20
• 50
• < Prev
• 1
• 2
• 3
• 4
• 5
• _
• Next >