zoom Baked swede and onion

    Save to your scrapbook

    Baked swede and onion

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Baked swede and onion

    An unashamedly homely dish, this would be a fine accompaniment to a roast, particularly pork or chicken.

    • Preparation time: 20 minutes
    • Cooking time: 95 minutes
    • Total time: 1 hour 55 minutes

    Serves: Serves 4-6 as a side

    Ingredients

    • 1kg swede, peeled and cut into 2-3cm cubes
    • 2 tbsp olive oil
    • 1 rosemary sprig, leaves finely chopped
    • 6 thyme sprigs
    • 50g unsalted butter
    • 3 onions, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 2 bay leaves
    • 250ml fresh chicken (or vegetable) stock
    • ¼-½ whole nutmeg, freshly grated

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the swede in a roasting tin with the oil. Add the chopped rosemary and leaves from 2 thyme sprigs, plus salt and plenty of black pepper, then toss together well. Cook in the oven for 45 minutes, stirring a couple of times, until soft and tinged with gold in places.

    2. Meanwhile, melt the butter in a large saucepan. Add the onions, garlic, bay, leaves from 2 more thyme sprigs and a generous pinch of salt. Cook over a medium heat, stirring often for 20 minutes, until the onions are soft and golden.

    3. Stir the onions into the swede. Add the stock, a good grating of nutmeg, a pinch of salt and a generous grind of black pepper. Scatter the remaining thyme leaves over the top and return to the oven for 30-40 minutes, until the stock has become thick and syrupy. Remove from the oven, taste and adjust the seasoning if necessary. Leave to stand for 5 minutes before serving. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary