Swede Daulphinoise 

I like to do interesting things with vegetables to make them a bit more interesting. This was super easy to make and was delicious. 


50g can anchovy in oil

2 tbsp of the oil from the anchovies

1 onion, thinly sliced

large sprig thyme, leaves picked

2 large swede

1 tsp dried chilli flakes 

2 garlic cloves, peeled and crushed 

300ml pot double cream

3 tbsp fresh breadcrumb

2 tbsp grated Parmesan


Heat oven to 200C/180C fan/gas 6. Drain the anchovies but reserve 2 tbsp of the oil and heat it in a frying pan, then cook the onion for 10 mins until softened. Chop the anchovies and half the thyme, and stir them through the onion.

Peel the swedes, then quarter and slice. In a large bowl, toss the swedes with the onion, two-thirds of the cream, garlic, chilli flakes and some cracked black pepper. Tip the swedes into a baking dish, cover with foil and bake for 30 mins.

Remove the dish from the oven, remove the foil, press down with a fish slice, then drizzle with the rest of the cream. Scatter over the breadcrumbs and Parmesan, then bake for about 1 hr more, until golden and the swedes are tender. Scatter with the remaining thyme.

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