Chips with a difference – nutty roast swede (rutabaga) with a sweet mustard and honey dressing. Parboil the swede first to minimize time in the oven.
Peel the swede. Cut into half, then quarters. Slice each quarter lengthwise, and cut into batons.
Boil the swede chips very gently in a large saucepan of salted water for about 5–8 minutes, until they just start to soften. Heat the oven to 200°C/400°F/GM 6.
Drain the swede and transfer to a large roasting pan with the oil. Turn with a spatula to coat each chip evenly. Place in the oven.
Every 10 minutes or so, turn the chips.
After 30 minutes, add the honey and mustard. Turn the chips so they're evenly coated with the mustard mixture. Return to the oven for a further 10 minutes.
Serve immediately, as a side dish or with dips as a warming snack.