Now that we can have two healthy extra As, I don't always manage both and am trying to cut out snacking, so this is a good way to use one. Swede is a speed food as well so it's a win/win.
Ingredients per generous portion:
some swede, peeled and cut into chunks (speed)
80g dairylea light (one healthy extra B)
salt and pepper
nutmeg
Method:
Boil the swede in salted water until it is soft. Drain well.
In some sort of zizzer (I used a Nutri-thingy but any blender would work), place the cooked swede and the dairylea and zap it until it is smooth and 'creamy' (it doesn't take long). Add seasonings to taste - I found it just needed a bit of pepper and a grating of nutmeg. Pop it in the microwave for a few seconds, if necessary, or just keep warm in the oven if there's anything else to cook.
It works as a side veg or try it with pasta or as a topping instead of mash. I left a bit of texture in the portion in the photo and it was also very nice indeed.
Amounts are really to own taste so I would suggest adding about half the dairylea first and then tasting before adding the rest. I like the lot!
And finally, I buy my Dairylea in pots rather than as triangle wedges - it's much better value that way although it's a shame about the plastic waste. A pot (180g) is just a bit more than two healthy extras (160g)
That sounds really lovely, Joy. I've mashed grated cheese into swede before, but not cheese spread. I do love lots of black pepper in swede. xx
ReplyDeleteIt's a very underrated vegetable, I think.
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