This is such a visually arresting dish, and frankly, such a fabulous way of making use of a veg that is so often seen as a bit drab.
Prep time: 15 minutes | Cooking time: 50 minutes
Four to six
- 1.2kg swedes or turnips, thinly sliced with a mandoline
- 185ml olive oil
- 1½ tsp salt flakes
- 1½ tbsp caster sugar
- 1 tsp freshly cracked black pepper
- 100ml vegetable stock
For the caramelised balsamic, to serve
- 125ml balsamic vinegar
- 60ml maple syrup
- Start with the balsamic glaze. In a small saucepan, reduce the balsamic vinegar and maple syrup together over high heat until the liquid reduces by two-thirds and thickens. Pour into a clean jar (for storing any excess) and allow to cool slightly; the mixture should thicken further as it cools. It will keep in an airtight container in the fridge for up to one month.
- Preheat the oven to 190C/170C fan/Gas 5.
- Put the swede slices in a bowl. Drizzle with a few tablespoons of the olive oil, then sprinkle with the salt, sugar and pepper and toss until well coated.
- Arrange the swede slices in a round baking dish in a spiral pattern, starting from the outside and working your way in.
- Drizzle with a little more olive oil, then pour the stock into the bottom of the pan. Cover with foil and bake for 45 minutes, or until the swede is knife-tender.
- Remove the foil from the dish. Glaze the swede slices with the remaining olive oil and bake for another 30-35 minutes, or until burnished on top.
- Drizzle with the caramelised balsamic and serve to gasps at the table.