zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Carrot and swede puree

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Carrot and swede puree

    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.

    • Preparation time: 5 minutes
    • Cooking time: 50 minutes
    • Total time: 55 minutes

    Serves: 6

    Ingredients

    1 swede, peeled and cut into 1cm cubes
    1 carrot, peeled and thinly sliced
    100g unsalted butter

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary