Source: Coles Magazine August 2015 - page 10
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
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| Image Source; Taste.com.au |
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
- 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.
- 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.
- 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.