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Luke Holder cooks down swede into a rich, buttery hash before combining with sweet roasted garlic in his stunning side recipe. Proof that careful treatment of even the most unglamorous of vegetables can yield stunning results fit for a Christmas feast. Take a look at more Christmas side dishes from some of the country's best chefs for further inspiration.
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While the garlic is roasting, peel and roughly dice the swede into large chunks
1 swede, approximately 500g
4
Soften half the butter in a large pan with a lid, set over a medium heat. Add the swede to the butter, season well and place the lid on the pan. Begin to sweat the swede in the butter
125g of salted butter
5
Allow to cook until soft, checking every so often. If it starts to get too dry, add a splash of water
6
Once the swede is cooked through, add the remaining cold butter and mash. Squeeze all the garlic out of the skins and into the swede and mash well. Season to taste and serve warm
Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.
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Roasted garlic and swede hash
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