There’s never been an easier roast to prepare than this vegan version from Ali Daly aka The Messy Cheffy. You’ll totally get that warm and cosy Sunday roast feeling with this creation at the centre of the dining table, surrounded by your favourite roast veggies and a jug of gravy.
Swede, also known as rutabaga, is a root vegetable that belongs to the Brassicaceae family. It is a cross between a cabbage and a turnip and typically tastes sweeter than a turnip with a slightly nutty earthy flavour. They have a firm texture with pale purple or yellowish flesh.
Swede is a great addition to your diet, especially in winter as they are a good source of vitamin C, vitamin K, potassium, and manganese – all of which contribute to a healthy immune system. They also contain antioxidants like beta-carotene, which may help protect the body against oxidative stress and reduce the risk of chronic diseases.
Get inspired by more of Ali’s beautiful plant-based creations by following The Messy Cheffy on Instagram.
From Ali …
A turnip or a swede whatever you want to call it that’s what you need to create this simple Sunday roast. A very simple recipe all you need is time.
Ingredients:
1 medium size turnip/swede
Drizzle of olive oil
salt
pepper
2 tablespoons brown sugar
2 tablespoon mustard
Instructions:
Preheat oven 150 degrees
There is not much work required for this recipe. First things first wash and dry the Turnip/Swede there is no need to remove the skin. Score the turnip/swede with a knife to create diamonds. With the knife cut diagonal cut across the turnip and repeat again in the opposite direction. The score marks should be all the way from the bottom to the top of the Turnip.
Rub a generous amount of olive oil, salt and pepper on to the skin of the turnip. Wrap the entire turnip in grease proof paper. Place the turnip on a tray into the preheated oven and bake for 1.5 – 2 hours depending on the size of the turnip at 150 degrees.
Prepare the glaze in a bowl mix the brown sugar and mustard until a smooth paste has formed. Set aside.
Check the turnip after 1.5 hours using a sharp knife. If the knife can go all the way into the turnip easily it’s cooked. Remove from the oven.
The turnip will be hot using the back of a spoon or brush generously coat the turnip in the sweet mustard glaze ensuring to cover all the turnip.
Place back into the oven at 170 degrees. for a further 10- 15 minutes to allow the glaze to caramelise. keep an eye on it. It should be golden brown.
Serve with your favourite gravy and roasties.
Enjoy
Ali xx
About The Author: Katie Brooks
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