Whipped Swede Purée with Orange Zest and Ginger

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 1 kg ( lb) swede, peeled and cut into 1cm (½in) dice
  • 1 tablespoon grated fresh ginger
  • 25 g (1 oz) unsalted butter
  • Juice and zest of 1 orange
  • 5 tablespoons double cream
  • Salt and freshly ground black pepper


    This is made in a food processor, which gives a smooth, light, delicate purée.

    Put the swede and ginger in a saucepan, cover with cold water and add a little salt. Bring to the boil and simmer for about 20 minutes, until tender. Leave to drain thoroughly in a colander for several minutes, then transfer to a food processor. Add the butter, orange juice and zest and process for a few seconds. Transfer to a bowl and mix in the cream and some seasoning.