Cajun spiced swede chips
If you've ever wondered how to cook swede - or rutabaga - you're not alone. Usually it's mashed but not any more - these cajun-spiced wedges are going to become your new favourite way to eat swede.
- 1 large swede weighing around 800g
- 1 tsp cajun seasoning
- 2 tbsp sunflower oil
- 1 tbsp finely chopped parsley
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Peel the swede, rinse it under the tap if it's still a bit muddy and cut into wedge shapes.
Place in a baking tray and sprinkle over 1 tsp Cajun seasoning and 2 tbsp sunflower oil before mixing together.
Roast for 20 minutes, turn over, and return to the oven for a further 20 minutes or until cooked through.
Season with salt to taste and sprinkle with 1 tbsp chopped parsley.
Serve as a side dish or with a dip.