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Add a photoServings: 4
Ingredients
- 450 gm swede
- 450 gm carrots
- 2 piece preserved stem ginger in syrup liquid removed or possibly 2 tbsp diced glace ginger
- 25 gm butter
- 1 tsp black mustard seeds parsley or possibly chervil sprigs to garnish
Directions
- Peel the swede and cut into small dice.
- Peel the carrots and slice thinly.
- Cook the vegetables in 5 tbsp salted water in a covered pan on the grid shelf of the roasting oven for 20 min till tender.
- Meanwhile finely chop the stem ginger.
- Heat the butter in a small heavybased saucepan.
- Add in the mustard seeds and heat gently on the simmering plate till the seeds begin to pop.
- Add in the minced ginger and cook for 1 minute.
- Drain the cooked swede and carrots thoroughly then mash together or possibly puree in a food processor.
- Season liberally with black pepper and stir in half of the mustard and ginger mix.
- Transfer the mashed swede and carrots to a warmed serving dish and drizzle the remaining mustard and ginger mix over the top.
- Garnish with parsley or possibly chervil and serve at once.
- As a variation make a mustard and ginger cauliflower cheese by tossing cooked cauliflower florets in half of the mustard mix. Transfer to a gratin dish and spoon on the cheese sauce. Top with the remaining mustard mix and grated cheese then brown high in the roasting oven. swede has often been a much maligned vegetable yet it has a distinctive flavour that is enhanced by herbs spices and aromatic ingredients. swede and carrots go well together and the addition of mustard seeds and ginger makes the combination more exciting
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 49 | 54% |
| Total Fat 5.55g | 7% |
| Saturated Fat 3.26g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 105mg | 4% |
| Potassium 328mg | 9% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.81g | 3% |
| Protein 1.19g | 2% |
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