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Nutrition: Per serving

  • kcal105
  • fat9g
  • saturates6g
  • carbs4g
  • sugars4g
  • fibre1g
  • protein2g
  • salt1.5g

Method

  • step 1

    Put the swede in a pan and cover with boiling water. Add 1 tbsp salt and bring to the boil. Cook for about 15-20 mins until tender. Once softened, drain the swede, then blitz it with the butter and natural yogurt in a food processor and check for seasoning. Divide the purée between plates and top with the warm ragu. Sprinkle over chopped parsley and serve.

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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