Prepare to transform an often-overlooked vegetable into a culinary masterpiece that will have your dinner guests begging for seconds! This Slow Roasted Swede with a Mustard and Sugar Crust is not just a side dish – it's a flavor explosion that turns the humble rutabaga into a show-stopping sensation. With a perfect balance of sweet, tangy, and caramelized goodness, this recipe will revolutionize the way you think about root vegetables forever.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 large swede (rutabaga), peeled and cut into wedges
- 3 tablespoons mustard
- 3 tablespoons brown sugar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (320°F). Ensure the rack is positioned in the middle of the oven for even cooking.
- Prepare the swede by washing thoroughly, then peel the tough outer skin using a sharp vegetable peeler. Cut the swede into even, roughly 2-inch thick wedges to ensure consistent cooking.
- In a small mixing bowl, combine the mustard, brown sugar, and olive oil. Whisk together until the ingredients are fully incorporated and form a smooth, glossy glaze.
- Place the swede wedges in a large roasting dish, ensuring they are not overcrowded. Season generously with salt and freshly ground black pepper.
- Pour the mustard-sugar glaze over the swede wedges, using a pastry brush to ensure each piece is evenly coated and glistening.
- Cover the roasting dish tightly with aluminum foil to trap moisture and promote tender cooking.
- Roast in the preheated oven for 1 hour and 45 minutes, keeping the dish covered for the first 1 hour and 15 minutes.
- After 1 hour and 15 minutes, remove the foil to allow the glaze to caramelize and create a crispy, golden-brown crust. Continue roasting for an additional 30 minutes.
- Check the swede for tenderness by piercing with a sharp knife. The wedges should be soft and easily pierced but not falling apart.
- Remove from the oven and let rest for 10 minutes before serving. This allows the juices to redistribute and the crust to set.
- Serve hot as a side dish, garnishing with fresh herbs like thyme or parsley if desired.
Tips
- Choose the Right Swede: Look for a firm, heavy rutabaga with smooth, unblemished skin for the best results.
- Cutting Technique: Ensure your wedges are roughly the same size to guarantee even cooking. Aim for 2-inch thick pieces for the perfect texture.
- Glaze Application: Don't be shy with the mustard-sugar glaze! Use a pastry brush to coat every nook and cranny of the swede wedges.
- Moisture is Key: Keeping the dish covered for the first part of cooking ensures the swede stays tender and doesn't dry out.
- Caramelization Magic: The uncovered final 30 minutes is crucial for developing that irresistible golden-brown crust.
- Resting Period: Always let the dish rest for 10 minutes after cooking. This allows the juices to redistribute and the crust to set perfectly.
- Serving Suggestion: For an extra touch of elegance, garnish with fresh thyme or parsley to add a pop of color and fresh flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
