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Baked swede and onion
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An unashamedly homely dish, this would be a fine accompaniment to a roast, particularly pork or chicken.
Serves: Serves 4-6 as a side
• 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
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.
Typical values per serving:
This recipe was first published in January 2016.