Chips- but made from swede! Just as good with a bit of ketchup.
Serves 2 (multiply as necessary)
· 200g swede
· 1 tbsp Oil
· Pinch of Salt
· 1 tbsp Polenta/coarse cornmeal
· Plenty of Black Pepper
· 1tsp Dijon Mustard
1. Pre-heat the oven to 220°C.
2. Peel the swede with a knife or peeler.
3. Cut into ‘chips’- chunkier than fries but not as thick as chips.
4. In a bowl, add 1tsp of Dijon mustard and mix in 1 tbsp of oil.
5. Add the swede ‘chips’.
6. Add plenty of black pepper and 1 tbsp of polenta/cornmeal.
7. Mix altogether so the swede is coated in the polenta.
8. Spread the ‘chips’ out onto a baking tray, so they’re not touching. Use baking paper or a silicone mat if you have one.
9. Bake for 30 minutes without touching. They should be soft, browned and crispy- cook for a little longer if needed.
10. Add salt before serving.