Swede might be an unlikely candidate for a centrepiece, but roasted whole, glazed with mustard and sugar, and studded with cloves, it transforms into something deeply savoury, smoky-sweet and satisfyingly ham-like. The result is a gloriously bronzed root that carves beautifully, whether served hot from the oven or cold in thick slices the next day, tucked into sourdough with extra mustard and a handful of peppery watercress.
Enjoy!
Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for Pleasure, People & Planet.
Ingredients – serves 4–6
- 1 swede (about 800g–1kg)
- Glug of virgin or light olive oil
- Sea salt
- 60g muscovado sugar
- 40g wholegrain mustard (or to taste)
- 8–10 cloves
To serve
- Thick slices of sourdough
- Extra mustard
- Watercress
- Sauerkraut (optional)
Method
Preheat the oven to 180C. Wash the swede well, scrubbing especially around the root end. Trim any rough patches and cut out any soily nooks or blemishes with a small knife.
Rub the swede lightly with olive oil and a pinch of salt, then wrap it in unbleached parchment and place it in a small ovenproof dish. Roast for 1 hour.
Remove from the oven and unwrap.
Using a sharp knife, score the surface of the swede in a shallow criss-cross pattern, cutting about 5mm deep, as you would a ham. Stud the intersections with cloves, drizzle with a little more oil, and return to the oven uncovered for another hour, or until golden, soft and slightly shrunken.
Meanwhile, mix the sugar and mustard together in a small bowl. Lower the oven to 120C. Brush the hot swede all over with the mustard glaze and return to the oven for 20–30 minutes, until sticky, burnished and aromatic.
Carve at the table into thick slices, or let cool and slice thinly for sandwiches with sourdough, extra mustard and watercress. A spoonful of sauerkraut alongside works beautifully too.
Storage: Keeps well in the fridge for up to 4 days. Delicious served cold.