- 1 peeled and chopped swede
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 40g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp natural yogurt
- chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.