Weeknight Dinner

Buttery Carrot and Swede (AKA rutabaga …

Buttery Carrot and Swede (AKA rutabaga <– what an awesome name!) ? This is one of those veggie sides that when I say it out loud, sounds kinda boring – but thanks to a (large) knob of butter and plenty of seasoning, it magically turns into an absolute stunner of a dish. I've also created something amazing with the leftovers (...yep I do say so myself), which I can't wait to share with you tomorrow – both are great for roast dinners, so would work fab on the Xmas table too ? INGREDIENTS (4-6 portions) 1 swede (rutabaga!) 4-5 medium carrots 2-3 tbsp butter Big pinch of sea salt Double big pinch of black pepper Optional: few sprigs of fresh thyme METHOD– wash and peel the carrots and swede. – pop them in a large saucepan and add enough water just to cover them. – bring to the boil and let simmer for 20-25mins until tender. – drain the cooked veggies – really well – then mash to your desired consistency, I like a little texture in mine. – mash in the butter and seasoning, just taste as you go and adjust the butter quantity/seasoning as you go. Enjoy! P.S. But don't enjoy too much and eat it all as I have a fab way to use up the leftovers, dropping tomorrow!

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  2. Love rutabaga in winter vegetable soup, but I’ve never had it mashed. This must taste great-sweet carrots and peppery ruta! Trying it this weekend-thanks-

  3. Rutabaga is a hybrid turnip cross with cabbage, it’s not a swede and carrot mix at all. It is very flavoursome if you can get hold of one.

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