This recipe is a straight forward tasty alternative to normal Sunday roast vegetables, sweet, caramelised and packed full of flavour.

Swede is very dense and contains very little water which makes it perfect for absorbing different aromas and taste. Roasting is definitely my favorite way of cooking swede as it creates a beautiful colour and brings out the natural sugars. I used the French classic recipe for potato fondant, adapting it with cardamom seeds and rosemary to create a wonderful option for the swede.

In this recipe I use a lot of butter (as does the French version) but you can swap with a Vegan friendly product or just a good olive oil, but being a chef life without butter would be boring.

This roasted delight can be eaten alone with the braised onions or accompanied with a main option, they can be made ahead of time and refrigerated for the next day.

Personally I think placing them back in the oven once chilled and topping them with a goats cheese sounds like heaven. 

Give these beauties a test, I guarantee you'll be hooked!

AuthorJustin GillamCategory, , DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins

Stock
 250 g Butter, salted
 6 Garlic
 3 Bay leaves
 1 pt Vegetable stock
 8 Fresh rosemary
 10 Black peppercorns
Fondants
 1 White onion
 1 Swede
 3 Cardamom pods
 Vegetable oil
 Salt and pepper

1

First turn on the oven to 180c.
Now lets make the cooking liquor.
In a saucepan slowly bring to the boil, vegetable stock, garlic, rosemary, bay leaves, peppercorns and butter, gently simmer for 10 minutes without reducing to much.
The amount of stock you will need depends on the size and depth of your pan.
Whilst the stock is simmering move on to next stage

2

Top and tail your swede and cut a flat side as per picture, placing the flat side down on your board before cutting this creates a flat service to rest on the board and help you cut even slices, roughly 1 to 1/2 inch.
Next cut rounds, squares or rectangles from the sliced swede its really up to you, I prefer the rounds they have more of a restaurant look to them.
Remember the thicker you cut the longer the cooking time.

3

Peel and cut the onions in half. Keeping the root end on this prevents the onion falling apart when cooking.

4

Next in a oven proof frying pan melt the butter and vegetable oil together (using a drizzle of oil will help the butter not to burn to quickly).
Now place in your swede, presentation side down, and turn down the heat to low.

5

Continue to gently cook one side only, occasional moving them so they don't stick, after about 8-10 minutes they should be a beautiful caramelised golden colour.
Now turn over carefully.

6

Crush the cardamom pods with the flat of your knife and pick out the seeds.
Add the onion flat side down to the pan and sprinkle on the cardamom seeds.
Ladle in your pre made stock, do not totally cover, leave just the caramalised tops above the stock line. Bring to boil again, cover lightly with tin foil or baking paper

7

Place the pan in the oven and cook for 45 minutes, remove tin foil and cook for a further 20 mins, this will allow the onions to brown and the stock to reduce.
Remove from the oven and allow to cool for 5 minutes before removing from the pan.

8

I like to crush and smear the roasted garlic over the top of the fondants,
Thats it....Done....Enjoy

Ingredients

Stock
 250 g Butter, salted
 6 Garlic
 3 Bay leaves
 1 pt Vegetable stock
 8 Fresh rosemary
 10 Black peppercorns
Fondants
 1 White onion
 1 Swede
 3 Cardamom pods
 Vegetable oil
 Salt and pepper

Directions

1

First turn on the oven to 180c.
Now lets make the cooking liquor.
In a saucepan slowly bring to the boil, vegetable stock, garlic, rosemary, bay leaves, peppercorns and butter, gently simmer for 10 minutes without reducing to much.
The amount of stock you will need depends on the size and depth of your pan.
Whilst the stock is simmering move on to next stage

2

Top and tail your swede and cut a flat side as per picture, placing the flat side down on your board before cutting this creates a flat service to rest on the board and help you cut even slices, roughly 1 to 1/2 inch.
Next cut rounds, squares or rectangles from the sliced swede its really up to you, I prefer the rounds they have more of a restaurant look to them.
Remember the thicker you cut the longer the cooking time.

3

Peel and cut the onions in half. Keeping the root end on this prevents the onion falling apart when cooking.

4

Next in a oven proof frying pan melt the butter and vegetable oil together (using a drizzle of oil will help the butter not to burn to quickly).
Now place in your swede, presentation side down, and turn down the heat to low.

5

Continue to gently cook one side only, occasional moving them so they don't stick, after about 8-10 minutes they should be a beautiful caramelised golden colour.
Now turn over carefully.

6

Crush the cardamom pods with the flat of your knife and pick out the seeds.
Add the onion flat side down to the pan and sprinkle on the cardamom seeds.
Ladle in your pre made stock, do not totally cover, leave just the caramalised tops above the stock line. Bring to boil again, cover lightly with tin foil or baking paper

7

Place the pan in the oven and cook for 45 minutes, remove tin foil and cook for a further 20 mins, this will allow the onions to brown and the stock to reduce.
Remove from the oven and allow to cool for 5 minutes before removing from the pan.

8

I like to crush and smear the roasted garlic over the top of the fondants,
Thats it....Done....Enjoy

Winter swede fondants with rosemary, garlic and cardamom