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