We insist on calling swede turnip in Ireland which can lead to confusion. To be clear we mean the large yellow-fleshed sort as opposed to the smaller, white-fleshed turnips.
We like both versions, but particularly the larger ones, and this is a great side dish which makes a change from mash.
Roasted turnip-swede with Parmesan – to serve 4
- 1 large swede/turnip, peeled and cut into chips
- 1 tbsp olive oil
- 50g Parmesan, grated
- 1 tbsp rosemary leaves
- knob of butter
- 2 garlic cloves, peeled
Heat oven to 220C/fan 200C/gas 7.
Put the turnip, olive oil, almost all of the Parmesan, and the rosemary leaves into a shallow roasting tin. Season, toss well, and arrange in a single layer.
Sprinkle over the remaining Parmesan, dot with butter and add the garlic cloves.
Roast for 35-40 minutes, turning halfway, until golden and cooked through.
(Original recipe from BBC Good Food)