Curry roasted swede, parsnips and carrots with lime


This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top a shepherd’s or cottage pie with a mixture of mashed swede and potato (and celeriac, if you have some). 

For a deeply aromatic approach to swede we recommend this roasted root veg recipe by Yotam Ottolenghi from his book Plenty More. Once you’ve got some fresh curry leaves and lime leaves, it’s dead simple.  We’re a bit early for spring onions, so use a few chunks of regular onions if you need to – but pop them into the dish a little sooner than the last 10 mins of roasting. 


  • 400g swede, peeled, cut into 6cm x 2cm batons
  • 350g carrots, scrubbed, cut into 6cm x 2cm batons
  • 400g parsnips, peeled, cut into 6cm x 2cm batons
  • 60ml olive oil
  • 3 tbsp lime juice
  • 2 tsp curry powder
  • 6 kaffir lime leaves, fresh or frozen, finely shredded
  • 2 stems of fresh curry leaves (about 30 leaves), kept on the stem
  • 6 spring onions (85g) cut into 6cm segments
  • 3 tbsp chopped coriander
  • Salt and black pepper


  1. Preheat oven to 240C/ 220C Fan/ Gas 9.
  2. Place the swede, parsnips and carrots in a roasting tray, about 30cm x 40cm. Add the olive oil, half the lime juice, the curry powder, 1¼ tsp of salt and a good grind of black pepper. Mix well and place in oven to roast for 30 mins, turning the veg once or twice during the cooking.
  3. Add the lime leaves, curry leaves and spring onions and roast for a further 10 mins. The veg should have taken on a nice golden-brown colour and the onions should have softened.
  4. Remove from oven, pour over remaining lime juice, sprinkle over the coriander, and serve warm or at room temperature.