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.
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.
