Kimshti setinai

• 2-3 swedes
• 2-3 tablespoonsflour
• 150 g (5

Peel the swedes and boil whole until about half cooked. Drain, reserving the liquid, and cut in half. Gouge out the pulp of each half to leave a shell about 1 cm (½ in) thick. Cook the pulp until soft, then mash it to a purée.

Add the flour to 3 tablespoons melted butter, stirring over heat until well mixed. Combine with the mashed pulp along with the shredded parsnips, caraway seeds, 2