RECIPES FOR SWEDE

ROASTED VEGETABLES WITH CARDAMOM

Serves 6-8
400g Organic Carrots
400g Organic Parsnips
400g Organic Swede
150 ml Organic Extra Virgin Olive Oil
4 cardamom pods, lightly crushed
1 tbsp Organic runny Honey
Sea Salt and freshly ground black pepper

Preheat oven to 200C/ 400F/ Gas Mark 6. Peel all of the vegetables. Quarter the carrots and parsnips lengthways. Cut the Swede into chunks. Heat the olive oil in a roasting tin and add the vegetables, turning them to coat well. Roast for around 30 minutes, turning a couple of times. Add the crushed cardamom pods and honey to the vegetables. Turn to coat evenly. Return to the oven and bake for a further 30 minutes until the vegetables have browned. Don't let them lose their shape! Transfer to a serving dish and sprinkle with salt and pepper.

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SWEDE SOUP

1 tsp vegetable oil
½ onion, peeled and diced
½ swede, peeled and diced
2 garlic cloves, peeled and chopped
200g/7oz tinned tomatoes
290ml/½ pint chicken/vegetable stock
85-110g/3-4oz spinach leaves
salt and freshly ground black pepper

Heat the oil in a saucepan and sauté the onion for 1-2 minutes, to soften. Add the swede and garlic and sauté for a further 4-5 minutes, to soften.

Pour in the tomatoes and add the stock. Bring to the boil then reduce the heat and simmer gently for 10-12 minutes, or until the swede is tender.

Stir in the spinach leaves and seasoning and heat for 1-2 minutes.

Transfer the soup to serving bowls, or if preferred, blend the soup in a blender until smooth before serving.

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