Ingredients
- 300g pumpkin, skin removed
- Grated zest of 2 large lemons
- 300g swede, skin removed
- 2 cloves garlic
- ½ cup grated Parmesan
- Salt and white pepper
- 3 Tbsp dried white breadcrumbs
- ¼ cup olive oil
- 6 Tbsp finely chopped parsley
- ½ cup sour cream
- 2 ½ tsp finely chopped thyme
- 1 Tbsp chopped dill
- handful of watercress
CRUSTED SWEDE AND PUMPKIN
Method
- Preheat the oven to 180C
- Cut the pumpkin and swede into ½ cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper
- Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper
- Brush the swede and pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating
- Gently pat the mix down a little
- Place the pan in the oven and roast for about 30 minutes, or until the swede and pumpkin are tender: stick a little knife in one wedge to make sure it has softened and is cooked through
- If the topping starts to darken too much during cooking, cover loosely with foil
- Mix the sour cream with the dill and some salt and pepper
- Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side
Comments
This is a great way to liven up these hardy vegetables, and they make a fantastic vegetarian option.
Serves 4
Thanks to BRYDONE ORGANICS for providing the pumpkin, and to GODDARDS for the swede used in the cooking demonstration at the Otago Farmers Market
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