The warm salad is very good served with sausages which can be put in the oven before the vegetables. You can vary the vegetables depending on availability. I regularly roast squash and you could, of course, also use parsnips.
The soup too is pretty versatile as again you could vary the vegetables, parsnips and carrots would be good, or squash and carrots. Omit the cream if you like but it makes it richer.
Warm Potato, Carrot and Swede Salad with Mustard and Rosemary Vinaigrette
- 450g. / 1lb. diced swede
- 450g. / 1lb. diced potato or sweet potato
- 450g. / 1lb. carrots, sliced thickly
- 1 garlic clove, finely chopped
- 1 tbsp. Dijon mustard
- 2 tbsps. white wine vinegar
- 180ml. olive oil
- 15g. rosemary, very finely chopped
- 1 drizzle of honey
- 1 small bunch of chives
- re-heat the oven to 180C. Peel the vegetables and chop.
- Coat the vegetables in oil and roast in the oven for 30 – 40 minutes until cooked.
- Make the dressing, place the mustard, garlic and vinegar in a bowl and mix well using a whisk.
- Add the olive oil a little at a time, fully incorporating each addition before adding the next one. You should have a thick vinaigrette. Now add the rosemary, taste for seasoning and add a little honey.
- Remove the vegetables from the oven and add some of the vinaigrette. Toss the chives into the salad and serve.
- Reserve any leftover vinaigrette in a small jar. It will keep for up to 2 weeks in the fridge.
- You can vary the vegetables in this recipe.
Creamed Roasted Swede Soup
- 1 swede, peeled and cut into cubes
- 3 tbsps. oil
- 1 onion, finely chopped
- Salt and pepper
- 2 carrots, sliced
- 2 stalks, celery, finely sliced
- 1 clove garlic, sliced
- 6 stalks thyme, leaves only or 1 tsp. dried
- 1.25 litres / 2 pints vegetable stock
- 142ml. / 5fl ozs. double cream
- Coat the cubes of swede and carrot in 2 tbsps. oil and roast at 180C for 30 minutes or until soft.
- Meanwhile, heat the other 1 tbsp. oil and soften the onion, celery and garlic (plus thyme) for about 5 minutes.
- Add the swede when cooked, pour over the stock and liquidise. Transfer back to a saucepan and add most of the cream heating gently.