Carrot And Swede Food

CARROT AND SWEDE MASH

Steps:

• Peel the swede, then chop the flesh into rough cubes - about 1 ½ cm sq.
• Scrub the carrots well, then top and tail. No need to peel. Chop into similar sized piece to the swede.
• Place in a large lidded pan along with the bay leaf and salt.
• Almost, but not quite, cover with water. Bring to the boil with the lid on then simmer for about 15 to 20 minutes until the cubes are cooked, but not mushy. You can test by inserting a knife into a cube of each. If it goes in easily, it's done.
• Drain through a colander, reserving the cooking liquid for gravy or soup. Allow to steam dry a little, then return to the pan. Add the butter, nutmeg and pepper and mash to your desired consistency.

CARROT AND SWEDE MASH

Steps:

• Cook the carrots and swede together in a saucepan of boiling salted water for 30-35 minutes, or until tender. Drain and return to the pan.
• Add the butter, crème fraîche and horseradish, mash well and season with salt and pepper to taste. Serve.

WEANING RECIPE: CARROT & SWEDE PURéE

Steps:

• Put the carrots and swede into a steamer over simmering water and cook for about 20 mins until tender.
• Blitz to a purée in a food processor with a splash of milk (or water from the saucepan) to create a smooth texture. You may need to scrape the sides of the bowl a few times while blitzing to get a smooth consistency throughout.
• Serve one portion and divide the rest between small containers or ice cube trays and freeze.