1 kg (2 lb) swede, cut into 4 cm (1 1/2 inch) pieces
40 g (1 1/2 oz) margarine or butter
salt and freshly ground black pepper
freshly grated nutmeg
1 bunch spring onions, chopped
2 tablespoons single cream
3-4 tablespoons fresh white breadcrumbs
vegetable oil, for greasing
40 g (1 1/2 oz) margarine or butter
salt and freshly ground black pepper
freshly grated nutmeg
1 bunch spring onions, chopped
2 tablespoons single cream
3-4 tablespoons fresh white breadcrumbs
vegetable oil, for greasing
method
1. Heat the oven to 190°C (375°F) Gas 5. Lightly grease an ovenproof dish or casserole.
2. Put the swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
3. Mash the cooked swede with 25 g (1 oz) margarine and season. Stir in nutmeg, spring onions and cream.
4. Put the swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs. Dot with the remaining margarine. Bake for 40 minutes, until golden on top. Serve hot.
2. Put the swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
3. Mash the cooked swede with 25 g (1 oz) margarine and season. Stir in nutmeg, spring onions and cream.
4. Put the swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs. Dot with the remaining margarine. Bake for 40 minutes, until golden on top. Serve hot.
serving amount
serves 4
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