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swede purée

serves two
650g swedes, peeled, large chunks
40g butter
5 tbsps of milk (or single cream)
1 egg, beaten
salt + black pepper

Boil the swedes in salted water until cooked. Drain and liquidise with the butter and milk until you've got a smooth purée. Add the egg and blend again, briefly. Season. Spoon into a small soufflé dish (to about ⅔ of the way up). Bake for about 20 minutes until it has set and risen.
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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • shopping
  • spending
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • links
  • contact me