700 g (1 1/2 lb) potatoes, peeled and thinly sliced
700 g (1 1/2 lb) swedes, peeled and cut into thin matchsticks
10 ml (2 tsp) concentrated bought mint sauce
600 ml (1 pint) stock
salt and freshly ground pepper
1.25 ml (1/4 tsp) paprika
25 g (1 oz) margarine or butter
700 g (1 1/2 lb) swedes, peeled and cut into thin matchsticks
10 ml (2 tsp) concentrated bought mint sauce
600 ml (1 pint) stock
salt and freshly ground pepper
1.25 ml (1/4 tsp) paprika
25 g (1 oz) margarine or butter
method
1. Overlap half the potatoes around the edge of a shallow ovenproof dish and put half the swede in the centre.
2. Pour over the mint sauce and the stock. Season well and top with the remaining vegetables.
3. Sprinkle the paprika on to the margarine and beat it in then melt the mixture and spread on the vegetables. Bake uncovered at 180°C (350°F) mark 4 for 1 1/2 hours.
2. Pour over the mint sauce and the stock. Season well and top with the remaining vegetables.
3. Sprinkle the paprika on to the margarine and beat it in then melt the mixture and spread on the vegetables. Bake uncovered at 180°C (350°F) mark 4 for 1 1/2 hours.
serving amount
serves 4
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