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Roasted Neeps & Tatties

Source: Coles Magazine August 2015 - page 10

Image Source; Taste.com.au

Serves 4 as a side Prep 10 min cooking 45 minutes

Ingredients
 2 medium swedes, peeled, cut into 5cm pieces
 4 large brushed potatoes, peeled, quartered
 2 tablespoons olive oil
 1 teaspoon cumin seeds
 1 teaspoon fennel seeds
 4 garlic cloves, unpeeled
 Flat-leaf parsley leaves, to serve
 Lemon zest, to serve


  1. Preheat oven to 220C. Place swede and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 6-8 mins or until slightly tender. Drain well in a large sieve and toss to roughen the edges.
  2. Heat the oil in a roasting pan over high heat. Add the swede and potato. Sprinkle with cumin and fennel seeds. Season well. Cook, turning, for 5 mins or until brown all over. Add garlic cloves.
  3. Roast in the oven, turning occasionally, for 30 mins or until golden brown and crisp. Transfer the vegetables and garlic to a serving dish. Sprinkle with parsley and lemon zest.

Vic Lic

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