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.


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


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