Swede purée with black pepper

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

You can leave out the bacon here, and just enjoy the swede on its own, although I love the two flavours together.

Ingredients

  • 700 g swede, peeled and cut into chunks
  • 100 g good unsmoked streaky bacon, cut into lardons
  • salt

Method

If using the bacon, preheat the grill.

Cook the swede in a saucepan of boiling salted water for 15 minutes or until tender but not mushy.

Meanwhile, spread out the bacon lardons on a baking tray or sheet of foil and grill until cooked, stirring occasionally.

Drain the swede well and return it to the pan. Dry out over a very low heat for a minute or two, then hand mash wi