Bashed Neeps and Carrots
The 'neep' in question is what we in the South call swede. The combination of finely chopped swede and carrots with a little butter and coarsely ground pepper is colourful and very good.
|12 oz (350 g) swede, cut into 1½ inch (4 cm) chunks|
|12 oz (350 g) carrots, cut into 1½ inch (4 cm) chunks|
|1 level teaspoon butter|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Christmas
Place the swede and carrots in a saucepan with some salt and enough boiling water just to cover the vegetables. Bring it up to the boil and simmer gently for about 15 minutes or until the vegetables are tender but not mushy.
Drain them in a colander, then either delegate someone (men are more patient with these things) to chop and chop with a sharp knife until the vegetables are minutely chopped – or else pop them in a food processor and use the pulse button with caution.
Transfer the vegetables to a warmed serving dish, chop in the butter and some freshly milled pepper, then serve.
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