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Swede spiral tian with balsamic glaze from In Praise of Veg

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 4
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.
15 minutes


  • 1.2 kg swedes or turnips thinly sliced with a mandoline
  • 185 ml olive oil
  • tsp salt flakes
  • 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


  • 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.

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