"A second necessary tool in the month of January is the ability to dispose of or transform a swede into an evening meal. For the uninitiated, when roasted, the swede, that pretty, purple-creamed, dense little ball, is part-creamy, part carrot-like in nature, and earthy and sweet in flavour. It also takes to big-flavoured sauces such as this tomato, ginger and coconut curry like a chip to vinegar and couples up well with its seasonal pal, fresh, crunchy purple sprouting broccoli."
"I use Mutti tomatoes, which are very finely chopped and which transform into a sauce much quicker than general chopped tomatoes. Other brands are available, of course, and may label their finely chopped tomatoes as rustic pomodoro. Prep 15 min Cook 1 hr 10 min Serves 4 2 medium swedes (or 1 large swede; 1.2kg), peeled, halved and cut into wedges of 2cm at their widest point Rapeseed oil 2 tsp fine sea salt 1 large onion (or 2 medium ones), peeled, and finely sliced"
Roasted swede wedges become creamy, slightly carrot-like and sweet, and pair well with purple sprouting broccoli. Sear onion with garlic and finely chopped ginger and spices (kashmiri chilli, turmeric), then add finely chopped tomatoes and coconut milk to form a sauce. Roast the swede at 220C until tender and golden. Keep oven on while cooking the sauce in a wide, ovenproof frying pan. Add broccoli florets and roasted swede to the sauce to finish cooking. Scatter Thai basil leaves and serve with rice or flatbreads. Prep time 15 minutes; cook about 1 hour 10 minutes; serves four.
Read at www.theguardian.com
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