Roast swede with caramelised mushrooms and onions all stuffed into a tortilla and smothered in a smoky chilli peanut salsa
I’m very fond of the swede. It has a bit of the Cinderella narrative about it: often cast aside and underappreciated, but, when given attention and love, it blossoms – in this particular story, into a delicious dinner. It’s such a star, you can cook it in any way there is to cook an ingredient, but roasting is my favourite approach. Then it becomes buttery and fondant-like, and in today’s recipe sits pretty among mushrooms, spice and peanut salsa.
