This parmesan and rosemary swede recipe was inspired by one I found on the Olive magazine website. I was googling to try and find something different to do with a swede for a side dish. I normally make carrot and swede mash or soup with a swede, but fancied trying something else instead. This one sounded interesting...
This moreish swede side dish is a healthy alternative to chips, and is really tasty too. The swede is coated in parmesan and rosemary and is perfect to serve with any roast, casserole, steak, chicken, lamb or pork.
Tip
- This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 swede (approx. 550 to 600g), peeled and cut into chips
- 2 tbsp olive oil
- 1 tbsp rosemary leaves, chopped
- salt and freshly ground black pepper
- 30g parmesan, grated
- 2 cloves garlic, bruised with the back of a knife
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Instructions
- Heat the oven to 220C/fan 200C/gas 7. In a shallow roasting tin, toss the swede chips with the olive oil and chopped rosemary leaves. Season with salt and freshly ground black pepper, toss again and then arrange in a single layer. Sprinkle over half of the grated parmesan and add the 2 bruised cloves of garlic.
- Roast for 20 minutes, turn over each swede chip and sprinkle over the other half of the grated parmesan. Roast for another 15 to 20 minutes, until crisp, golden and cooked through (check the thickest chips with the end of a sharp knife to ensure they’re tender).
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Parmesan and Rosemary Swede
Ingredients
- 1 swede (approx. 550 to 600g) peeled and cut into chips
- 2 tbsp olive oil
- 1 tbsp rosemary leaves chopped
- salt and freshly ground black pepper
- 30g parmesan grated
- 2 cloves garlic bruised with the back of a knife
Instructions
- Heat the oven to 220C/fan 200C/gas 7. In a shallow roasting tin, toss the swede chips with the olive oil and chopped rosemary leaves. Season with salt and freshly ground black pepper, toss again and then arrange in a single layer. Sprinkle over half of the grated parmesan and add the 2 bruised cloves of garlic.
- Roast for 20 minutes, turn over each swede chip and sprinkle over the other half of the grated parmesan. Roast for another 15 to 20 minutes, until crisp, golden and cooked through (check the thickest chips with the end of a sharp knife to ensure they’re tender).
Notes
- This parmesan and rosemary swede recipe is easily adapted if you’re cooking for less or more people.
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