•
They are ready when you can
crush the vegetables easily with
the back of a spoon. Tip into a
colander to drain thoroughly,
reserving a little of the water
•
Place in the mini chopper, using
the slower speed, and whiz until
they become a chunky cream,
adding salt and pepper to taste,
and the butter and/or cream
•
Add cinnamon to the swede. If
the mash becomes too thick add
a little of the cooking water
•
Return to the saucepan, stir well
with a wooden spoon to reheat
•
Alternatively make in advance,
pour a thin layer of milk over the
top, cover and reheat in a
microwave
These simple and inexpensive
ingredients make a great soup.
Serve in colourful mugs or bowls.
a
a g
go
oo
od
d h
ha
an
nd
dffu
ull o
off p
pa
arrsslle
ey
y
a
a lla
arrg
ge
e o
on
niio
on
n
a
a lla
arrg
ge
e p
po
otta
atto
o
3
30
0g
g ((1
1o
ozz)) b
bu
utttte
err
4
43
30
0m
mll ((¾
¾ p
piin
ntt)) lliig
gh
htt sstto
occkk,, m
ma
ad
de
e
ffrro
om
m a
a ccu
ub
be
e o
orr p
po
ow
wd
de
err
a
a b
ba
ay
y lle
ea
aff
a
a p
piin
ncch
h o
off m
ma
acce
e ((o
op
pttiio
on
na
all))
1
14
40
0m
mll ((¼
¼ p
piin
ntt)) m
miillkk ((o
op
pttiio
on
na
all))
ssa
alltt a
an
nd
d g
grro
ou
un
nd
d w
wh
hiitte
e p
pe
ep
pp
pe
err
ONION, POTATO AND PARSLEY SOUP (serves two)
...ROOT MASH
VEGETABLES
•
Chop the parsley in the mini
chopper. Scrape out and set aside
– no need to clean the chopper
bowl. Cut the onion into chunks,
and whiz in the chopper
•
Cut the potato into cubes with a
knife. Melt the butter in a heavy
based saucepan, add the potato
and onion, cover with the lid and
cook to soften very gently for
7-10 minutes, stirring from time
to time to prevent browning
•
Then add the stock, bay leaf and
mace, bring to the boil and
simmer for 20 minutes, with the
lid slightly ajar. It is cooked when
you can crush the vegetables
easily with the back of a spoon
•
Remove bay leaf and allow to
cool slightly
10
