Root Vegetables with Cream and Watercress

Name: Root Vegetables with Cream and Watercress
Ingredients: sprinkling of grated nutmeg; 1 bunch watercress – chopped up finely; ¾-l lb swede (350–450 g); ¾-l lb turnips (350–450 g); 2–3 tablespoons (double) cream; black pepper

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

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 (

Starter
Side dish
Vegetarian
Gluten-free

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.