Panko Baked Swede with Honey Whipped Feta
Baked instead of fried, these panko-coated swede chunks are served over sweet and creamy honey-whipped feta cheese. A great recipe for when you've got guests over, you just want a delicious dish.
Substitutes:
- No swede? Use turnip or parsnip instead
- Vegan? Use vegan feta instead
- No smoked paprika? Try with other spices, curry powder or chilli powder
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
1 Swede
100 g Panko breadcrumbs
1 tbsp White sesame seeds
100 g Plain flour
2 tsp Smoked paprika
Salt & pepper
50 ml Olive oil
For the whipped feta:
150 g Feta (or vegan feta)
1 Lemon (juiced)
3 tbsp Runny honey / Maple syrup
3 tbsp Water
Recipe:
- Cut the swede into chunks (no need to peel it, you can eat the skin). Add to a pan of salted, boiling water and cook for 6-8 minutes, then drain and set aside.
- Preheat the oven to 200C/180c fan/gas mark 6 and line a baking tray.
- Add the breadcrumbs and sesame seeds to a bowl. Then put the flour, smoked paprika, salt and pepper in a second bowl, and pour the olive oil into another bowl.
- Add the swede chunks into the flour and toss well to coat. Next, coat them in the olive oil. Then, dip the swede in the breadcrumbs, making sure they're fully coated.
- Put the coated swede on the lined baking tray and drizzle with a little more olive oil. Bake for 15 minutes, then flip and bake for another 10-15 minutes, until crispy all over.
- While they're cooking, you can make the whipped feta. Put all the ingredients in a food processor and pulse until smooth and creamy.
- Spoon the feta onto a plate, then serve the baked swede chunks on top. You could also drizzle the feta over the swede, if you like. Enjoy!
How to store
Store both separately in airtight containers in the fridge, for up to 3 days.
