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Smashed buttered swede with green peppercorns
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1 large swede (about 500g), cubed
3-4 garlic cloves
2-3 tsp dried green peppercorns, crushed in a pestle and mortar
50g unsalted butter
100ml double cream
50g parmigiano reggiano (or other Italian hard cheese), grated
1. Place a medium pan of salted water over a high heat and bring to the boil. Add the swede and garlic cloves and cook for 20–30 minutes, until tender. Remove the pan from the heat, drain the swede and garlic in a colander, then return to the pan over a low heat to steam a little.
2. Heat the peppercorns, butter and cream in a separate pan until it bubbles. Put the swede and garlic in a food processor; add the hot cream mixture. Pulse until it’s reached a texture you are happy with (I like it relatively smooth). Stir in the cheese and season. Serve with extra grated parmesan and crushed peppercorns, if liked.
Add greenery with crispy cavolo nero. Preheat the oven to 100°C, gas mark ¼. Strip 200g cavolo nero or kale leaves from their stalks. Toss with 1 tbsp olive oil and a pinch of sea salt. Put on a baking sheet in a single layer; bake for 25 minutes, turning once or twice, until crisp.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 859kJ
This recipe was first published in Thu Feb 01 11:44:18 GMT 2018.