Swede purée
- Rosie Birkett
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.3 out of 5.10 ratingsRate
loading...
Try this beautifully creamy swede purée with stews, ragus and casseroles for the perfect comfort food on cold nights. Sprinkle over parsley to serve
Gluten-free
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Aubergine, lentil & walnut ragu
A star rating of 3.8 out of 5.27 ratings
Celeriac & cavolo nero colcannon with thyme & bacon crumb
A star rating of 4.9 out of 5.7 ratings
Pheasant braised with leeks, cider & apples
A star rating of 5 out of 5.4 ratings
Ingredients
Nutrition
Units:
MetricUS
- 1 peeled and chopped swede
- 40g butter
- 2 tbsp natural yogurt
- chopped parsley
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal105
- fat9g
- saturates6g
- carbs4g
- sugars4g
- fibre1g
- protein2g
- salt1.5g
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.10 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...