Serves 6 - 8
(adapted from a Gordon Ramsay recipe)
1 large onion
2 celery sticks finely chopped
2 medium Swedes, peeled & chopped into small pieces
2 tbsp Agave Syrup
Yofu yoghurt (optional)
6 – 8 cardamom pods
Thyme if you’ve got some
Fry the onion and celery in a little olive oil, until soft,
seasoning with salt/pepper/thyme & the crushed cardamoms.
Cook for another 5 minutes or so until the onions are translucent.
Add the chopped Swede & Agave Syrup,
covering the pan to allow the swede to caramelise (20-25 mins)
Add just a little bit of water if it starts to stick.
Finally, add the vegetable stock – enough to cover the swede. Simmer a bit, then add the yoghurt before blending until it’s smooth. Adjust the seasoning and the consistency (more water or more yoghurt), and then serve with a bit of grated nutmeg on top.
This comes highly recommended by a Unicorn Member!