Roasted swede with parmesan

Make these chips as the perfect accompaniment to fish and also haggis. You might want to make extra, as these will be gobbled up in no time

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 155
  • fat 10g
  • saturates 4g
  • carbs 10g
  • sugars 9g
  • fibre 4g
  • protein 6g
  • salt 0.34g


  • 1 large swede (approx 750g/1lb 10oz), peeled and cut into chips
  • 1 tbsp olive oil, plus some for greasing
  • 50g parmesan (or vegetarian alternative), grated
  • 1 tbsp rosemary leaves
  • knob of butter
  • 2 garlic cloves, peeled


Great with...
Steak and a simple green salad, roast haddock with steamed broccoli, or alongside haggisDid you know?
Swede, a root vegetable, originated as a cross between the cabbage and turnip. You can also eat the green leaves; look for them at farmers’ markets.


  1. Heat oven to 220C/fan 200C/gas 7. Tip the swede, olive oil, 40g of the Parmesan and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.

  2. Sprinkle over the remaining Parmesan, dot with butter, then add the garlic cloves. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.

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