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Ingredients

Method

  • STEP 1

    Put the swede in a pan and cover with boiling water. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins until tender. Once softened, drain the swede, then blitz it with the butter and natural yogurt in a food processor and check for seasoning. Divide the purée between plates and top with the warm ragu. Sprinkle over chopped parsley and serve.

Recipe from Good Food magazine, October 2017

Goes well with

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A star rating of 4.3 out of 5.7 ratings
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