Swede, Carrot and Potato Purée Recipe

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Swede, Carrot and Potato Purée Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

2 teaspoons olive oil

1 small onion, peeled and thinly sliced

2 cloves garlic, peeled and crushed

2 medium carrots, peeled and thinly sliced

1 lb (450 g) swede, peeled, quartered and thinly sliced

1 bay leaf

8 oz (225 g) potatoes, peeled and thinly sliced

1/2 pint (285 ml) vegetable or chicken stock

1 level tablespoon chopped fresh parsley



Heat the oil in a large, heavy-based saucepan and put in the onion, garlic, carrots, swede and bay leaf.  Cover and cook over a low heat for about 8 minutes, or until the vegetables just begin to soften.  Mix in the potatoes, pour in the stock and cook, covered, over a moderate heat for about 20 minutes, until the vegetables are tender and almost all the stock has been absorbed.  Discard the bay leaf.  Blend the vegetables in a food processor for 10-15 seconds, or pass through a food mill or sieve, to make a smooth purée.  Return the purée to the pan and heat gently for 2-3 minutes, stirring all the time.  Turn it into a heated serving dish and scatter the parsley over the top.


Note:  Peppery swede gives this smooth warming winter combination its distinctive character and, along with the carrot, creates its glowing color.


Nutrient Value Per Serving:

90 calories

2 g total fat (0 g saturated fat)

16 g carbohydrates

3 g fiber

25 mg sodium


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