Roasted Maple Glazed Swede
Preparation and method
Stage One
Turn the oven on to 180oC. Find a casserole dish or deep pan with a lid that your swede will fit comfortably in (alternatively use a deep roasting dish and a sheet of foil or a baking sheet as a lid). Make up 2L of vegetable stock
Stage Two
Peel the swede with a potato peeler and trim off any unwanted bits with a large, sharp knife. Score it with shallow cuts, criss-crossing to make lots of diamond shapes. Using a toothpick or a skewer push a hole into the centre of each diamond. Then push a whole clove into the surface of the swede holes (stud one diamond then miss one diamond)
Stage Three
Pour vegetable stock into your cooking vessel, add the bay leaves, now place the prepared swede on top. Brush swede with a light layer of mustard and season with salt & pepper then place thyme sprigs & orange slices on top. Put the lid or foil on and place the pot in the oven to steam-bake the swede for at least 2 hours (depending on the size of the swede) or until the swede is cooked through. You can test this with a skewer.
Stage Four
Remove the swede onto a clean baking dish. (keep the juices to one side) Brush with the maple glaze and return it to the oven for 10 minutes or until golden brown. Then it’s ready to carve and enjoy!
Top Tips
Reduce the cooking liquor and thicken. Pass through a sieve before serving, Use for gravy Try using 10377 - Celeriac or 10376 - Cauliflowers as an alternative option
Alternative flavour glaze options
114655 - Brakes Jerk BBQ Glaze
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