In a pan of cold, salted water, bring the carrots to the boil, then simmer for 30 minutes until soft. Drain well and mash. Beat in the butter until melted and well combined. Fold in the mashed swede and season well with salt, white pepper and a grating of nutmeg to your taste. While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 minutes, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces.

Carrot Birthday Card - Etsy UK Carrot Birthday Card - Etsy UK

However, the billboard has been done in the form of a fun riddle, with three pictures of fruit and veg which could be typically brought in the store. This week, the brief was swede: these hefty organic roots are a staple in the February veg boxes. Great as mash, either solo or in a root veg ensemble. Top a shepherd’s or cottage pie with a mixture of mashed swede and potato (and celeriac, if you have some). SAINSBURY'S have released a clever billboard to encourage support for England's Women ahead of their European Championship final.Swede works wonders with dark, rich meat. Beef, mutton and game will all allow the humble swede to assume the potato’s place, on occasion. If you can get mutton I would recommend it, I know it is oh-so-trendy at the moment but I can, hand on heart, say the best sheep I’ve ever tasted was 4-year-old mutton, from Langley Chase farm in Wiltshire. Add the lime leaves, curry leaves and spring onions and roast for a further 10 mins. The veg should have taken on a nice golden-brown colour and the onions should have softened. Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 minutes.

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Melt the butter in a small pan. Stir in the remaining breadcrumbs. Scatter over the swede. Bake for 50-60 minutes, until golden. The reinvented classic : Shepherd’s pie with stout Dustin Diamond: Dustin Neil Diamond (January 7, 1977 – February 1, 2021) was an American actor, director, stand-up comedian, musician, and occasional professional wrestler ... Set the oven to 160C/325F/gas mark 3. Whisk the egg into the double cream with the nutmeg, ginger, molasses and half the breadcrumbs. Beat the cream mix into the swede, season with salt and tip the mix into an oven dish (about 20 x 25cm). Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about two minutes, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about two minutes, until deeply red, then transfer to the kitchen paper alongside the sage.Heat the oven to 220C (200C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180C (160C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds. Add enough oil to reach a depth of 50mm in a high-sided pan. Heat the oil to 180C/350F, or until a cube of bread browns in less than a minute.

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Melt the butter in a small pan. Add the swede and ground anise. Keep turning and beating the swede with a wooden spoon or spatula until it is warmed through. Remove from the heat. Beat in the creme fraiche. Season with a little salt and white pepper to taste. The team's performances have been praised for their work in both bringing attention to the women's game and inspiring the next generation of future England stars.This is everything I want in the depths of winter, but it’s also one to earmark for summer, when it works just as well chilled. It’s delicious with a slice of toasted ciabatta or some cooked rice noodles. Put a large saucepan on a medium-high heat, add the oil, celery, leeks, shallots, garlic and a half-teaspoon of salt, and cook, stirring frequently, for 10-12 minutes, until the vegetables are soft but not coloured. When the lentils are ready, fish out the bay, cloves and thyme. Stir through the vinegar. Season. Ladle the lentils into serving bowls. Dollop an island of swede puree in the middle and top with aillade. The Scandi staple : Lanttulaatikko