• Clare McElhatton

Swede Fries

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.

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