Swede Chips with Mustard Mayo

Serves:4
Calories: 174
Fat: 14g
Saturated fat: 2g
Suitable for freezing: NO

–         2 swedes, peeled

–         4tbsp olive oil

–         ½ tsp smoked sea salt

for the dip:

–         2tbsp low-fat mayonaise

–         2tbsp natural yogurt

–         2tsp wholegrain mustard

–         1tsp grated horseradish

1.      Preheat oven to 200C or Gas Mark 6. Cut the swede in half and put into a bowl of cold water, to stop swede browning, then cut into 1 cm thick slices. Next, cut the slices into chunky chips. Keep them in water until needed.

2.       Drain swede in a colander and tip into a roasting tin lined with kitchen paper and then remove.

3.      Pour the oil over the swede in the roasting tin and sprinkle the sea salt over. Roast for 20 mins, turn the chips and cook for further 15 mins until they’re tender to golden.

4.      Meanwhile, make the dip by combining the mayonnaise, yogurt, mustard and grated horseradish. Divide the dip into little bowls to serve alongside the swede chips.