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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Mashed swede or parsnip, Elevate the humble root vegetable to something special to serve with roast meat or poultry.
450g (1 lb) swede or parsnip
a knob of butter
1-2 tbsp single or whipping cream (optional)
salt and freshly milled pepper
½ tsp powdered cinnamon (if you like it) for the swede
Peel the vegetable and cut into biggish cubes, then cover with cold water in a saucepan, add a little salt, bring to simmering
point, and cook gently for 15-20 minutes, or until tender. They are ready when you can crush the vegetables easily with
the back of a spoon. Tip into a colander to drain thoroughly, reserving a little of the water.
Place in the chopper, using the slower speed, and whiz until they become a chunky cream, adding salt and pepper to taste,
and the butter and/or cream.
Add cinnamon to the swede. If the mash becomes too thick add a little of the cooking water.
Return to the saucepan, stir well with a wooden spoon to reheat.
Alternatively make in advance, pour a thin layer of milk over the top, cover and reheat in a microwave.