It's January and I'm really looking forward to kicking off the growing season soon. In the mean time I'm keeping myself busy with planning successional sowing for when things get busy at the allotment and kitchen garden. I'm cooking and recipe testing with the winter vegetables we've been growing, whilst the fire is crackling and keeping our 200-year-old stone cottage cozy.
As you may know, I was recently asked to write a monthly guest post for A Taste of Devon and I decided to share my swede soup recipe for my first post. I had one Swede left over and decided to make a little batch of oven baked crisps which made a lovely garnish for the soup and an equally tasty snack.
I recommend only making a small amount as they are best eaten fresh to ensure them being crispy.
INGREDIENTS
1 swede | sprig of rosemary | pinch of salt | fresh ground black pepper
METHOD
Top, tail and peel the swede
Turn on to the oven to its lowest possible setting.
Using a potato peeler or turn you swede into thin strips and sprinkle with salt. Let them rest for about 5-10 minutes, the salt will extract some of their moisture.
Wash and finely chop the rosemary.
Thoroughly rinse the swede strips and gently dab with a clean tea towel.
Sprinkle with Rosemary and lay the strips out on a non stick baking sheet and place in the oven on the top rack.
Keep checking on your crisps every few minutes, this will vary depending on your oven temperature and the thickness of the swede strips. You are looking for nice golden colour with slightly darker edges.
Add freshly ground pepper and more salt if you wish.
