Swede mash
Nothing says comfort like a steaming, buttery bowl of swede mash. It is a classic accompaniment to roasts, sausages and cold meats.
Ingredients
- 1 swede (around 750g/1lb 10oz), peeled and cut into 2.5cm/1in chunks
- ½ tsp fine sea salt, plus extra to season
- 50g/2oz butter
- freshly ground black pepper
Method
Put the swede in a large, lidded saucepan. Fill with enough cold water to almost cover the chunks. Add the butter and ½ tsp salt, cover and place over a high heat.
Bring to the boil then reduce the heat to a simmer and cook for 12–15 minutes, or until the swede is just tender, stirring occasionally.
Remove the lid, increase the heat and boil hard for a further 5 minutes, or until the swede is soft and the liquid has reduced to around 5 tbsp.
Remove the pan from the heat and mash until smooth. Return to a low heat, season with more salt and pepper and cook for a further minute. Serve.
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