2 lb (900 g) swede (rutabagas), peeled and cut into small pieces
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
chopped fresh parsley to garnish
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
chopped fresh parsley to garnish
method
1 .Put the swede into a large pan, cover with cold salted water and bring to the boil. Cover the pan and boil gently for about 40 minutes, until quite tender. Drain well in a colander.
2. Return to the pan. Mash the swede, add the butter and seasoning and cook over a high heat, stirring frequently to drive off all excess moisture.
3. When a dry, stiffish puree is formed, adjust seasoning and spoon into a serving dish. Garnish with parsley.
2. Return to the pan. Mash the swede, add the butter and seasoning and cook over a high heat, stirring frequently to drive off all excess moisture.
3. When a dry, stiffish puree is formed, adjust seasoning and spoon into a serving dish. Garnish with parsley.
serving amount
serves 6
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