Creamy Carrot, Parsnip and Swede- an easy root veg side dish
You can make this easy root veg side dish in no time!
Burns night is this week, so we had a vegetarian haggis, along with the neeps (swede/rutabaga) and tatties, and a wee dram. The only problem with this is that we never eat a whole swede in one sitting – but at 50p each for a whole one who buys half a swede?
I went a bit mad on the root veg this week, but wanted to cook a simple fish recipe like the summery grilled fish with tomato salad. It’s a bit on the nippy side for salad though, and it can be pricey, so I came up with this innovative root veg side dish. I grated the veg so they cooked quickly, and incorporated them into a creamy sauce that their sweetness just melted into. Try adding cheese and tossing through pasta, or serving with hot sausages. We served it with crusty bread and trout, which microwaved in less than 3 minutes.
A creamy winter root vegetable side dish
- 3 carrots
- 3 parsnips
- 1/3 swede/rutabaga
- 1 tsop garlic
- 1 pinch nutmeg
- 500 ml milk approx 2 US cups
- 1 tbsp cornflour
- Peel and grate the vegetables. I used my blender for speed.
- Place the grated veg in a large frying pan on a medium heat and dry fry for a few minutes until they start to soften. Mix in the spices and cornflour while you do this.
- Add the milk gradually, stirring well.
- Simmer for 20 minutes on a low heat, stirring occasionally.
- Serve warm.
