I was looking at recipes for lamb shanks, and the one by elise which i made last weekend is with roasted root vegetables of carrots, parsnips and rutabaga. I didn’t know what rutabaga was, aside from that it’s related to turnips. When i got one at the supermarket, it turned out that it’s a swede. I was relieved, cos I can deal with swede, though i’d never cooked with it before.

As with root vegetables, the options are to boil, mash or roast. It’s just a matter of dicing them up, tossing in olive oil, season and roast for 1 hour. I added some fresh rosemary cos I had it for the lamb. I’ll use it again, as substitute for sweet potatoes or pumpkin. Or in addition.