This Whole Roasted Glazed Swede is a stunning centrepiece perfect for any meal. This recipe transforms a humble swede into a caramelised, flavourful dish that bursts with sweetness and a hint of spice. By scoring the swede and infusing it with aromatic cloves and bay leaves, you’ll ensure that every bite is rich in flavour. The delicious glaze, made with muscovado sugar and tangy mustard, adds a beautiful sticky finish that will have your guests asking for seconds. Whether served alongside your favourite roast or as a standalone dish paired with a fresh green salad and horseradish cream, this glazed swede is a delightful way to impress at your next dinner party!
Ingredients:
- 1 whole swede (500g)
- 12 whole cloves
- 2 fresh bay leaves
- Good quality oil
Glaze:
- 50g muscovado or molasses sugar
- 20g grain mustard
- 1 tsp apple cider vinegar
- Salt and cracked pepper
Method:
- Preheat the oven 180C
- Wash the swede and pat dry.
- Using a sharp small knife, score the skin of the swede diagonally one way and then diagonally the other. You are wanting to go about 1 cm deep with the cuts. The idea is when it cooks the glaze will seep into the cuts as they open when cooking.
- Press the cloves into the flesh of the swede. This requires a little effort.
- Run enough oil over the swede and season lightly with salt and pepper. Get a large sheet of baking paper or foil and place the bay leaves in the middle. Place the prepared swede on top and loosely seal the paper/foil around the swede. Place onto a baking dish and bake for 40 -50 minutes or until the swede is well cooked.
- To make the glaze, mix all the ingredients together and set aside.
- Remove from the oven and remove the paper. Reduce the temperature of the oven to 130C.
- Brush the glaze over the whole swede and return to the oven for a further 20-30 minutes or until the swede is golden,sticky and caramelised.
- Carve at the table and serve alongside your favourite roast or make it the star of the show with a simple green salad and punchy horseradish cream.
