Seasonal local food recipe No.343 – Carrot and swede


This simple vegetable side dish makes a change from boiled carrots and is delicious served with roast meats.

Serves 4

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.

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