People are often very scathing about swedes and turnips but I think that if they are well cooked and imaginatively used they can be delicious. This is a good combination which goes well with a roast joint. The clear orange, white and green appearance of the vegetables is very appetising.
Peel both the turnip and swede and cut up into chunks. Boil in salted water for 20–30 minutes until tender. Drain and transfer to a serving dish, dot with butter and sprinkle with nutmeg and black pepper. Just before serving sprinkle the chopped watercress amongst the vegetables and stir it in a bit. Spoon the cream over the vegetables.
© 1976 Josceline Dimbleby. All rights reserved.