Swede (or rutabaga), beetroot, carrots and leeks, roasted in olive oil for about 50 minutes (the leeks for about 30). A warming winter side dish with a lovely range of colours. All lifted from the garden this afternoon.
I hated swede when I was a kid. We never had it at home, but it was often on the menu at school. Mum always threatened to serve it up for Christmas dinner. I think it must have been the way it was cooked: boiled and then mashed. Roasted, it's a completely different vegetable.
6 comments:
I love roasted veggies ... a meal unto themselves.
Roasted is the best! I hated squash as a child. Now, roasted or as a soup, it is a favourite.
Love the colours in your veg medley. :)
I think I like looking at this more than I would eating it. My husband grows too much squash. Our organic-box-delivery-man delivers too many swedes. I used to like them but, unlike potatoes, one just just have too many of them.
In a photo, they look lovely though.
Esther
Yum, I love eating fresh, tasty veg... even more than sweets! It looks good (except the beetroot looks a bit like bugs in the photo lol). All the best, Kelli :)
AAAGGGH! I can't stand Swede! It's for cows, not people!!
Are you calling me a cow, Soilman? Hmph. ;-)
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