Swede spiral tian with balsamic glaze from In Praise of Veg

Name: Swede spiral tian with balsamic glaze from In Praise of Veg
Prep time: 15 min
Cook time: 50 min
Ingredients: 1.2 kg swedes or turnips (thinly sliced with a mandoline); 185 ml olive oil; 1½ tsp salt flakes; 1½ tbsp caster sugar; 1 tsp freshly cracked black pepper; 100 ml vegetable stock; 125 ml balsamic vinegar; 60 ml maple syrup

Prep Time: 15

Cook Time: 50

Servings:

This is such a visually arresting dish, and frankly, such a fabulous way of making use of a veg that is so often seen as a bit drab.

Ingredients

▢ 1.2 kg swedes or turnips thinly sliced with a mandoline
▢ 185 ml olive oil
▢ 1½ tsp salt flakes
▢ 1½ tbsp caster sugar
▢ 1 tsp freshly cracked black pepper
▢ 100 ml vegetable stock

For the caramelised balsamic, to serve

▢ 125 ml balsamic vinegar
▢ 60 ml maple syrup

Instructions

Start with the balsamic glaze. In a small saucepan, reduce the balsamic vinegar and maple syrup together over high heat until the liquid reduces by two-thirds and thickens. Pour into a clean jar (for storing any excess) and allow to cool slightly; the mixture should thicken further as it cools. It will keep in an airtight container in the fridge for up to one month.
Preheat the oven to 190C/170C fan/Gas 5.
Put the swede slices in a bowl. Drizzle with a few tablespoons of the olive oil, then sprinkle with the salt, sugar and pepper and toss until well coated.
Arrange the swede slices in a round baking dish in a spiral pattern, starting from the outside and working your way in.
Drizzle with a little more olive oil, then pour the stock into the bottom of the pan. Cover with foil and bake for 45 minutes, or until the swede is knife-tender.
Remove the foil from the dish. Glaze the swede slices with the remaining olive oil and bake for another 30-35 minutes, or until burnished on top.
Drizzle with the caramelised balsamic and serve to gasps at the table.