Another idea for swede: Roasted swede & Parmesan
Peel and cut 1 large swede into chips
and toss with 1 tbsp olive oil, 1 tbsp
thyme leaves and 50g finely grated
Parmesan. Lay out flat in a roasting
tin, dot with butter and roast at 220C/
200C fan/gas 7 for about 40 mins,
turning halfway through, until golden. Serves 4.
Boil the swede and potatoes in salted
water for about 20 mins until completely
tender, then drain well. Return to the pan
under a very low heat for a few mins to
dry out. Off the heat, bash the veg into a
chunky mash with half the butter, a touch
of salt and lots of pepper.
Heat oven to 220C/200C fan/gas 7.
Grease an ovenproof frying pan with a
splash of oil and line the pan with the
pancetta so it meets in the middle (like
the stripes on the Union Flag). Press the
veg into the dish (you can get up to this stage up to a day ahead and keep in the fridge). Dot with the remaining
butter, then bake for about 40 mins until
crisp and golden. Remove from the oven,
turn out onto a board and cut into wedges.