Carrot, swede and savoy cabbage

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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Pureed vegetables needn’t just be for babies or the elderly! A good tasty purée makes a lovely bed on which you can rest grilled or pan-fried fish, sliced duck and chicken, roast beef and venison. Purées are often made way too creamy for my palate, masking the flavour of the vegetables themselves. I’d rather let the ingredients speak for themselves. All the recipes here will serve 4 as a side dish.


This is lovely with a roast or reheated next day in a frying pan and topped with grilled smoked bacon. For 6–8 people, peel and chop 1 large carrot and 1 swede, and put in a large pot with a tablespoon of fresh rosemary. Bring to the boil, add a little salt and cook until you can almost insert a knife through the swede. Add ½ savoy cabbage, thinly sliced, and cook for 5 minutes more. Strain and pulse in a food processor with 4 tablespoons extra-virgin olive oil or 80 g butter to a coarse texture. Taste and season.