About this recipe
Also known as ‘rutabagas’ the humble swede is an excellent source of minerals for bone and immune health, including zinc, potassium and manganese.
It’s quite an awkward vegetable to cook (considering its size and firmness) but let this recipe help you make sense of how to use it!
A simple one pot dish with a huge amount of plant material to support your gut health, improve the expression of your DNA and satisfy your taste buds!
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- 1 tbsp Olive oil
- 6 Veggie sausages (we used Heck beetroot sausages or gluten free/vegan alternative)
- 1 Red onion, cut into rough chunks (roughly 100g)
- 3 Cloves garlic, thinly sliced
- 2 Leeks, sliced into 2cm chunks (roughly 200g)
- 1 Whole swede, cut into roughly 2cm chunks (roughly 500g)
- 2 Roasted red peppers from the jar (roughly 150g)
- 5 Large tomatoes, roughly chopped (or 1 x 400g tin chopped tomatoes)
- 1 tsp Cumin seeds
- 2 tsp Smoked paprika
- 1 tbsp Tomato puree
- 1 tbsp Red wine or balsamic vinegar
- 300-500ml Veg stock (or gluten free alternative)
- Salt and pepper
Preheat the oven to 180C
Begin by putting a large casserole dish on medium heat with oil then add sausages and cook for 5-10 minutes until golden on the outside.
Remove the sausages from the pan and set aside.
Return the pan to the heat with onion, garlic, leeks swede, smoked paprika, cumin seeds and some salt and pepper.
Cook for around 5 minutes, before adding the chopped tomatoes, peppers, tomato puree, vinegar and 300ml vegetable stock.
Transfer the dish to the oven for 20-25 minutes until the sauce is thick and the swede is cooked through. Add the sausages and cook for a further 5 minutes to heat through.