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Boiled Swedes (Rutabagas a l'Anglaise)

ingredients

swedes

method

Peel the swedes thickly; cut into sections and turn barrel-shape 4 cm in length, allowing 125 g per portion.

Place in cold water, season with salt, bring to the boil, skim and cook for 8 minutes. Drain and serve.

Note
Swedes may also be prepared as glazed, in butter and as a puree incorporating one-third its volume of dry mashed potato.

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