Swede Wedges with Thyme and Parmesan

Swede wedges

Every vegbag customer gets swede this week – well, Scandinavia is so hip right now (ha ha) – so here’s a surprising use for them: cooking them up like potato wedges and embellishing with fresh herbs and parmesan. If thyme is not your herb of choice, I’ve seen recipes out there that use rosemary instead.

Ingredients

  • 800 g swede, peeled and cut into slim wedges
  • 1 tbsp oil
  • small bunch thyme leaves, picked
  • 50 g parmesan, grated

Method

1. Heat the oven to 200C/180C fan/gas 6.

2. In a bowl, toss the swede in the oil, thyme and half the parmesan until well coated. Spread out in a roasting tin and cook in the oven for 35-40 minutes, or until the swede is cooked through and crisp on the edges.

3. Tip into a serving bowl and while still hot, sprinkle over the remaining cheese and a good grind of black pepper.

Photo and recipe from UKTV