Caramelised Swede with Sage served with Tahini Dressing
50g coconut oil
1 large swede, peeled and diced into 1inch chunks
1 large onion, chopped
12 sage leaves thinly sliced
Sea salt and black pepper
3 tbsp Tahini
2 clove garlic, grated or crushed
good pinch of sea salt
1 juice of lemon
1 cup boiling water
Heat the oil in a heavy based pan which has a lid.
Add the swede, onion and half of the sage with some salt and pepper and stir well.
Turn the heat down and cook the vegetables until tender.
This will take a good 30mins and must be checked regularly.
Keep giving it a gentle stir as you want to caramelise the swede (make the edges golden), but not burn it. Don’t over stir as this will make it mushy!
While the swede is cooking make the dressing. I make mine in a Nutribullet or blender. Add all the ingredients and make sure it’s mixed thoroughly, it should be the consistency of double cream – if not just add more water. Taste may need more salt or lemon juice.
The swede is cooked when golden brown and tender, drizzle with Tahini dressing and sprinkle with the remaining sage.
I served ours with quinoa and sliced avocado, yum!!