Instructions: Peel the swede and cut into small dice.

Peel the carrots and slice thinly.

Cook the vegetables in 5 tbsp salted water in a covered pan on the grid shelf of the roasting oven for 20 minutes until tender.

Meanwhile finely chop the stem ginger.

Melt the butter in a small heavybased saucepan.

Add the mustard seeds and heat gently on the simmering plate until the seeds begin to pop.

Add the chopped ginger and cook for 1 minute.

Drain the cooked swede and carrots thoroughly then mash together or puree in a food processor.

Season liberally with black pepper and stir in half of the mustard and ginger mixture.

Transfer the mashed swede and carrots to a warmed serving dish and drizzle the remaining mustard and ginger mixture over the top.

Garnish with parsley or chervil and serve at once.

As a variation make a mustard and ginger cauliflower cheese by tossing cooked cauliflower florets in half of the mustard mixture. Transfer to a gratin dish and spoon on the cheese sauce. Top with the remaining mustard mixture and grated cheese then brown high in the roasting oven. swede has often been a much maligned vegetable yet it has a distinctive flavour which is enhanced by herbs spices and aromatic ingredients. swede and carrots go well together and the addition of mustard seeds and ginger makes the combination more exciting

Serves 4

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