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Carrot and swede puree
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The technique for this purée is important; there is no liquid added, so the whole time it’s cooking you are allowing the water in the vegetables to slowly evaporate, thereby intensifying the flavours.
1 swede, peeled and cut into 1cm cubes
1 carrot, peeled and thinly sliced
100g unsalted butter
1. Put all the ingredients in a lidded saucepan with a large pinch of salt. Set over a medium heat and stir until the butter has melted and the vegetables have started to release their liquid (about 5 minutes). Then lower the heat, cover and simmer for 45 minutes until tender. Blend with a stick blender or food processor to make a smooth purée. Season with a little black pepper to serve.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.