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Cook
Roasted swede with rosemary, garlic and
parmesan
1 large swede
2 tablespoons of rape seed oil
2 cloves of garlic
Dried or fresh rosemary
Parmesan cheese
Nutmeg
Set the oven to 200C. Peel the swede.
cut into wedges similar to chunky chips. Toss the swede in the oil
and rosemary. Crush the garlic in a little salt and mix in. Season
the mixture and spread thinly on a baking sheet. Cook for 30 to 40
minutes, turning half way. Grate the parmesan on top and grate with
a little nutmeg. Serve with roasted chicken or game.
Favourite Foods
Award
winning Prett of Curry Cuisine has produced many different spice
blends and mixes. A growing range of pickles and chutneys including
her award winning aubergine chutney have now been joined by Spiced
Strawberry chutney. Packed with strawberry flavour we had it with
goats cheese, delicious!
Also spotted at Driffield show Prett has now introduced a range of
light sauces perfect to pour over ice cream or sorbets.
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