Swede purée

BBC Good Food - - Update -

SERVES 4 PREP 10 mins COOK 20 mins EASY V

Put 1 peeled and chopped swede in a pan and cover with boil­ing wa­ter. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins un­til ten­der. Once soft­ened, drain the swede and then blitz it with 40g but­ter and 2 tbsp nat­u­ral yo­gurt in a food pro­ces­sor and check for sea­son­ing. Di­vide the purée be­tween plates and top with the warm ragu. Sprin­kle over chopped pars­ley and serve.

GOOD TO KNOW 1 of 5-a-day • gluten free PER SERV­ING 105 kcals • fat 9g • sat­u­rates 6g • carbs 4g • sug­ars 4g • fi­bre 1g • pro­tein 2g • salt 1.5g

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