A swede pretending to be a ham
Don't be fooled! This meaty-looking dish is actually a whole swede that's been roasted and glazed
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 10g
Share this recipe
Shop online and get delivery or collection within 2 hours.
Shop online and get delivery in as little as 2 hours.
Available in selected areas around the UK.
Please switch to another browser to Order online
- 1 swede (about 500g)
- 12 cloves
- 1 tbsp Co-op extra virgin olive oil
- 30g Fairtrade dark muscovado sugar
- 20g Co-op wholegrain mustard
- Sauerkraut and Co-op watercress, to serve
- Preheat the oven to 180ºC/fan 160ºC/gas 4
- Score the swede all over with a knife, cutting about 1cm into the ﬂesh in a criss-cross pattern — just like a ham
- Stud the surface evenly with cloves
- Drizzle with the oil and season, then wrap the swede in a large sheet of greaseproof paper and place in a small ovenproof dish
- Roast for 1 hour, then remove the paper and return to the oven for a further 30–60 mins, or until the swede is well cooked
- Remove from the oven and turn down the temperature to 120ºC/fan 100ºC/gas ½
- Mix the sugar and mustard together in a small bowl and brush the swede all over with the mixture
- Return to the oven and cook for 20–30 mins
- Carve at the table and serve with the sauerkraut and watercress
This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.