Seasonal local food recipe No.343 – Carrot and swedePosted on November 27th, 2016 No comments
This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.
Preparation time: 10 minutes
Cooking time: 20 minutes
300 g peeled, chopped carrot
300 g peeled, chopped swede
30 g butter
freshly ground black pepper
Boil the carrot and swede in a saucepan over a medium heat until both vegetables are tender. Drain, add the butter and then cut through the diced vegetables with a knife until they are in smaller pieces but not mashed. Season with freshly ground pepper to taste and serve.