With just 10 minutes prep, these easy Roasted neeps and tatties make for a delicious and unique side your friends and family are sure to love.
Serves44
Cook time45 mins45 minutes
Prep time10 mins10 minutes
Ingredients
2 swedes, peeled, cut into 5cm pieces
4 brushed potatoes, peeled, quartered
2 tbs olive oil
1 tsp cumin seeds
1 tsp fennel seeds
4 garlic cloves, unpeeled
Flat-leaf parsley leaves, to serve
Lemon zest, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Place swede and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 6-8 mins or until slightly tender. Drain well in a large sieve and toss to roughen the edges.
Step 2
Heat the oil in a roasting pan over high heat. Add the swede and potato. Sprinkle with cumin and fennel seeds. Season well. Cook, turning, for 5 mins or until brown all over. Add garlic cloves.
Step 3
Roast in the oven, turning occasionally, for 30 mins or until golden brown and crisp. Transfer the vegetables and garlic to a serving dish. Sprinkle with parsley and lemon zest.
With just 10 minutes prep, these easy Roasted neeps and tatties make for a delicious and unique side your friends and family are sure to love.
Method
Step 1
Preheat oven to 220°C. Place swede and potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 6-8 mins or until slightly tender. Drain well in a large sieve and toss to roughen the edges.
Step 2
Heat the oil in a roasting pan over high heat. Add the swede and potato. Sprinkle with cumin and fennel seeds. Season well. Cook, turning, for 5 mins or until brown all over. Add garlic cloves.
Step 3
Roast in the oven, turning occasionally, for 30 mins or until golden brown and crisp. Transfer the vegetables and garlic to a serving dish. Sprinkle with parsley and lemon zest.
