3 WAYS WITH… swede

Add buttery warmth to dishes with this sweet-tasting veg

To make crispy gnocchi, chop 400g potatoes and 600g swede into chunks, coat with olive oil and roast for 50 minutes at 220°C/Gas Mark 7. Pulse in a food processor. Add 1 tsp chilli flakes, 100g ‘00’ flour and 30g Parmesan and pulse to form a dough. Divide the dough into three 1cm-wide sausages. Cut into 2.5cm pieces and batch cook the gnocchi in boiling water for 30 seconds. Once cooked, fry the gnocchi over a medium heat for 2 minutes on each side.

For a speedy spaghetti, chop 250g swede, 1 onion and 2 garlic cloves and fry in 2 tbsp olive oil for 5 minutes. Cover and fry, stirring occasionally, for 15 minutes until the swede is soft. Cool and pulse in a food processor with 40g grated Parmesan. Cook 300g spaghetti to pack instructions. Fry 120g diced pancetta for 5 minutes then add the swede sauce. Add the spaghetti and coat in the sauce. Make a curried soup by frying 1 sliced onion and 2 chopped celery sticks in 2 tbsp olive oil and 30g butter for 10 minutes. Stir in a grated, thumb-sized piece of ginger and 1 chopped garlic clove. Cook for 1 minute. Add 1 tsp each of cumin, ground coriander and turmeric, 1 tbsp curry powder and 800g chopped swede. Cover with 1.8L vegetable stock and simmer for 75 minutes. Pulse until smooth and serve with crusty bread or naan.