Recipe for Carrot and Swede Duchess 
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Yield:
4 servings
Ingredients:
Amount Ingredient
750 gm Carrots and swede, peeled and cubed (1 1/2lb)
25 gm Butter, (1oz)
1 x Egg yolk, size 3
Salt and freshly ground black pepper
Instructions:
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 puree 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.

NOTES : A delicious way to serve Swede and Carrots, not only at Christmas but any special occasion for entertaining.

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