| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury’s, Sainsbury5 |
4 |
servings |
INGREDIENTS
| 750 |
g |
Carrots and swede; peeled and cubed (1 |
|
|
; 1/2lb) |
| 25 |
g |
Butter; (1oz) |
| 1 |
|
Egg yolk; size 3 |
|
|
Salt and freshly ground black pepper |
|
|
Grated nutmeg |
INSTRUCTIONS
Place the carrot and swede cubes into a large pan of boiling salted
water and cook for 10-15 minutes until tender. Drain well.
Sieve or mash until smooth then beat in the butter, egg yolk,
seasoning and nutmeg. Allow to cool.
Preheat oven to 200 C, 400 F, Gas Mark 6.
Spoon the vegetable pur.e into a piping bag fitted with a star
nozzle. Pipe pyramids of mixture onto a greased baking tray and bake
for 20-25 minutes until golden brown.
Converted by MC_Buster.
NOTES : A delicious way to serve Swede and Carrots, not only at
Christmas but any special occasion for entertaining.
Converted by MM_Buster v2.0l.
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