Root Vegetables with Cream and Watercress

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.

Ingredients

  • ¾-l lb turnips (350–450 g)
  • ¾-l lb swede (350–450 g)
  • 1 bunch watercress – chopped up finely
  • sprinkling of grated nutmeg
  • 2–3 tablespoons (double) cream
  • black pepper

Method

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.

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