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An upmarket version of the Scottish classic ‘bashed neeps’, taken from the Riverford Organic Vegetables website.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6
Ingredients
1 medium swede
½ tsp ground ginger
pinch of finely grated nutmeg
25g butter
coarsely chopped parsley or coriander
2 tbsp creme fraiche
salt and pepper
Method
Peel the swede and cut into small cubes. Boil in salted water for about 20 minutes or until tender. Drain and mash or puree in a food processor until smooth.
Stir in the butter, spices and seasoning. Return to the pan and heat through gently.
Stir in the creme fraiche, and pile the mixture in a serving dish. Sprinkle with parsley and garnish with an extra swirl of creme fraiche.
